If you attended our 2021 event, you may have seen Vince Garreffa from Mondo Meats cook in the afternoon and share this recipe.

Mondo Pesto

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!

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