If you attended our 2021 event, you may have seen Vince Garreffa from Mondo Meats cook in the afternoon and share this recipe.
Makes 4 Tubs at approx. 535g per tub
- 1kg Basil, fresh
- 100g Garlic, fresh
- 20g Salt
- 20g Black Pepper
- 600ml Extra Virgin Olive Oil
- 400g Pine nuts
- 200g Parmesan Cheese
Simply blitz all ingredients together into a Basil Pesto in your blender.
Vince Garreffa served his pesto on top of our beautiful Wandering Clover Fed Beed scotch fillet.
You too could try the same!