Entertaining a Crowd

Set a theme

Pick a colour scheme and run with it. Even if nothing else is matching or well-decorated, a colour theme can pull everything together. Try choosing one or two colours for the food table, as this really helps set the theme.

Fun containers make all the difference

Fun fact: it feels 100% percent more fun to eat out of a pretty container than off a standard plate.

Use mason jars for salads or desserts, cupcake papers for individual servings of items like meatballs, other kitchenware items such as tin cans for presenting nuts or snacks; or small glasses for individual servings of dip and vegetable sticks (this saves double dipping!).

Celebrate with small plates

Forget the sit-down dinner or huddling around a single buffet table and opt for recipes that you can make ahead and serve in small plates. Tapas offerings include homemade dishes served in small plates, but they can also feature something as simple as a plate of nuts.

Tapas style

Call it tapas, antipasti, mezze or just plain old appetizers, a spread of small bites is the perfect way to eat and entertain throughout the summer. For one thing, you can make the dishes ahead of time. Even better, tapas are often served at room temperature, to be consumed at leisure. So relax, join your guests, and enjoy the Mediterranean charm of tapas.

Assembling a tapas platter

Consider assembling a platter of delectable ready-to-eat foods and mix this up with a couple of homemade recipes, such as Fig Chutney & Herbed nuts, this will save you time and still satisfy and impress guests.

Good things to include are:

You can’t go wrong with roasted nuts – a few separate varieties, such as Alison’s Pantry Tamari Almonds or a mixture like Alison Pantry’s Roast Salted Supreme Nuts.
Provide an assortment of cured meats, such as salami, prosciutto or ham, salami and chorizo.
Olives and gherkins add a tasty contrast, and grapes add freshness
Include a selection of cheeses. As with any cheese board, present a variety that range from soft to hard textures and from mild to strong flavours.
Bread sticks or crackers, and sliced French bread are great bases for meat or cheese.
Alison’s Pantry snacks such as Murukku or Honey & Dijon Snippets work really well as part of a platter too.

Fig & Apricot Macaroon Cookie Balls

(Makes 36)
Ingredients
300g Alison’s Pantry Shredded Coconut
100g Alison’s Pantry Figs, chopped
100g Alison’s Pantry Apricots, chopped
100g Alison’s Pantry Roast Unsalted Almonds, chopped
150g chocolate drops (we love Donovans Chocolate Milk Chocolate Drops)
400g can low-fat sweetened condensed milk

Method

Preheat the oven to 160°C. Line 2 large baking sheets with baking paper. Whizz half the coconut in a food processor until finely ground.
Place all the coconut in a large bowl. Add remaining ingredients and stir to combine. Use damp hands to roll heaped tablespoons of the mixture into balls. Place onto prepared baking sheets.
Bake for 12 to 15 minutes or until tips of coconut turn golden brown. Cool cookie balls on the baking sheets. Stored in an airtight container, cookies will last well for up to a week.

To serve pile Cookie Balls into pretty teacups

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Raw Lemon Cheesecakes with Blueberry Chia Jam
(Makes 6)

Ingredients
Base:
½ cup Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Sunflower Seeds
½ cup Alison’s Pantry Gourmet Dates, chopped
Pinch salt
1 tbsp coconut oil

Filling:
2½ cups Alison’s Pantry Natural Cashews (soaked in cold water overnight)
½ cup lemon juice
1/3 cup maple syrup or honey
½ cup coconut oil, gently melted
1 tsp vanilla extract

Blueberry Chia Jam:
1 cup fresh blueberries
2 tbsp Alison’s Pantry Chia seeds
1 tbsp pure maple syrup or honey

To serve:
Fresh seasonal fruits, such as berries, cherries, grapes
½ cup Alison’s Pantry Blueberries

Method

Place base ingredients into a food processor and blitz until mixture is well combined and sticky to the touch, adding 1 tbsp cold water if mixture is too dry. Divide mixture and press into the bases of 6 small jam jars or glasses.
Drain cashews well and place in a high-speed blender or food processor with remaining filling ingredients. Blend for 3-5 minutes or until very smooth, scraping down the sides of the blender occasionally.
Spoon filling evenly over the bases and smooth the surface of each. Chill well. The cheesecakes can be made a day in advance of eating.
To make jam; puree all ingredients in a blender. If the mixture is quite thick then add 1-2 tablespoons of cold water at a time to loosen (allowing for the mixture to thicken further as the chia seeds swell). Store in the fridge.

To serve, top cheesecakes with a big dollop of Blueberry Chia Jam and decorate with fresh fruits and blueberries.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Dried Fig Chutney
(Makes 4 cups)

Ingredients
1 tbsp olive oil
1 large onion, finely chopped
2 tsp finely chopped fresh rosemary
400g Alison’s Pantry Figs, chopped
150g Alison’s Pantry Select Dates, chopped
50g Alison’s Pantry Raisins
50g Alison’s Pantry Crystallised Ginger, finely sliced
1 tsp each salt and ground mixed spice
Pinch chilli powder
150g soft brown sugar
1½ cups apple cider vinegar

Method

Heat oil in a saucepan, add the onion and gently cook for 3-4 minutes.
Stir in remaining ingredients and bring to the boil, then reduce heat to medium-low and simmer, stirring regularly, for 20 minutes or until mixture is thick and syrupy.
Spoon into sterilised jars and seal well.

Serve with meats, cheeses, nuts, and other tapas-style items and part of a platter.

Download PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Chargrilled Lamb Cutlets & Curried Red Lentil Dip
(Serves 6-8)

Ingredients
Lamb:
24-30 lamb cutlets, trimmed of excess fat
Grated zest and juice of 2 lemons
Olive oil
¾ cup Alison’s Pantry Cranberry Sprinkle

Curried Red Lentil Dip:
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 tbsp curry powder
1 tsp garam masala
Salt and freshly ground black pepper
1 cup Alison’s Pantry Split Red Lentils
1/3 cup Alison’s Pantry Natural Cashews

Method

Place lamb in a shallow dish. Sprinkle with lemon juice and 2 tablespoons olive oil. Cover and leave at room temperature to marinate for 30 minutes.
Meanwhile, make the lentil dip. Heat oil in a saucepan over medium heat; add onion and cook for 5 minutes, stirring occasionally. Add garlic and spices, cook for 1 minute more. Stir in lentils, cashews and 2 ½ cups water. Bring to the boil then reduce heat, cover and simmer for 15 minutes or until lentils are tender and almost no liquid remains.
Remove to cool for 10 minutes. Transfer mixture to food processor; process, scraping down the bowl occasionally, until smooth. Cool completely.
Heat a chargrill pan, barbecue or frying pan. Season lamb with salt and pepper. Cook for 2-3 minutes on each side, depending on your preference for pink meat.
Arrange warm lamb cutlets on a platter. Scatter with Cranberry Sprinkle, lemon zest and mint leaves. Serve with lentil dip on the side, to spoon over or dip.

Note: The dip will last for up to 4 days if stored in an airtight container in the fridge.

Download PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Raw Carrot Cake Balls

(Makes 18-20, depending on size)

Dates are by nature wonderfully sticky, so combine easily to form these nutritious balls that contain many raw ingredients we usually associate with Carrot Cake (hence their name). The natural syrupiness of dates means no other sweetener is needed to make these delicious treats.

Ingredients
20 Alison’s Pantry Gourmet Dates
1/2 cup Alison’s Pantry Walnuts, chopped
2 tsp ground cinnamon
1 tsp mixed spice
1 medium carrot, peeled and finely grated
1/3 cup Alison’s Pantry Choice Turkish Apricots, chopped
1 cup Alison’s Pantry Shredded Coconut

Method

Place dates in a food processor and process to chop. Add walnuts and spices and blend well. Scrape the sides of the bowl and process again to fully incorporate all ingredients.
Transfer mixture to a bowl. Add carrot and pineapple and mix well – you’ll need to use your hands to help the mixture combine properly.
Take one tablespoon of the mixture and roll into a ball between the palms of your hands. Repeat with remaining mixture until you have 18-20 balls.
Pour coconut onto a plate and roll balls into the coconut, one at a time, to coat. Place into an airtight container and store in the fridge. Best serve chilled.

Tip: These naturally sweet treats will last well for 4-5 days if stored in an airtight container in the fridge.

Download the full recipe here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Turkish Fig & Spiced Lamb Kebabs

Serves 4
Sticky figs compliment spice marinated lamb in these kebabs that can be grilled, chargrilled or cooked on the BBQ. They make an easy weeknight meal or, if you’re cooking for a crowd, or for a party, these kebabs will do the trick nicely.

Ingredients
500 gm thick lamb leg steaks, trimmed & cut into 2.5cm cubes
1 tbsp smoked paprika
1 tsp ground cumin
2 tsp ground coriander
3 tbsp olive oil
8 Alison’s Pantry Figs, trimmed of stalks
2 red peppers, flesh cut into 3cm pieces
2 red onions, peeled and quartered
8 metal or bamboo skewers
Salt and freshly ground black pepper
3 tbsp toasted Alison’s Pantry sesame seeds
1/4 cup chopped fresh coriander leaves
Lemon wedges, to serve

Method

Place cubed lamb in a bowl, sprinkle with spices and drizzle with oil and toss well to coat. Set aside to marinate for 30 minutes.
At the same time, place figs into a small pot, cover with cold water and bring to the boil. Turn down the heat and simmer gently for 10 minutes to soften figs. Remove to one side to cool then slice in half lengthways.
Thread pieces of meat onto skewers alternately with figs, red onion and peppers. Preheat a grill on high.
Season kebabs all over with salt and pepper and place on a rack set over an oven pan. Grill for 3-4 minutes on each side or until meat is nicely charred on the outside and juicy pink on the inside.
Sprinkle with sesame seeds and coriander to garnish and serve immediately with lemon wedges on the side, to squeeze over. Serve with pita bread and yoghurt to dip, if you wish.

Note: if using bamboo skewers, soak overnight in cold water to stop the bamboo from burning under the grill.

Download PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Buckwheat & Raw Asparagus Salad with Romesco Sauce

Romesco (Spanish almond and red pepper sauce) is delicious with this and other salads and also makes a great sauce for barbecue seafood or roast chicken.

Buckwheat & Raw Asparagus Salad

Serves 6

Ingredients
1 cup Alison’s Pantry Buckwheat
2 bunches asparagus, trimmed
1 cup Alison’s Pantry Hazelnuts (or Walnuts), toasted and chopped
1/3 cup Alison’s Pantry Sunflower Seeds, toasted
1/3 cup Alison’s Pantry Flaxseeds
1/2 cup basil leaves, chopped
1/4 cup extra virgin olive or avocado oil
Finely grated zest and juice of 1 lemon

Cook the buckwheat in plenty of boiling water for 6 minutes, or until tender to the bite. Drain well and set aside to cool.
Finely slice the asparagus on an angle. Combine cooled buckwheat with the remaining ingredients and toss well. Season with salt and pepper, to taste.
Serve topped with dollops of Romesco sauce.

Romesco Sauce

Makes 2 cups

Ingredients
1 cup Alison’s Pantry Natural Almonds
3 cloves garlic
2 preserved large red peppers, well-drained (available from supermarkets)
1/2 cup extra virgin olive oil
1 tsp smoked paprika
Salt and freshly ground black pepper

Place almonds and garlic in the bowl of a food processor and process until chopped. Add peppers, process to form a thick puree.
With the motor running, slowly drizzle in the oil until emulsified. Add paprika, salt and pepper to taste.
Keeps well for up to 1 week if stored in the fridge.

Download the PDF version here: Alison’s Pantry Buckwheat & Raw Asparagus Salad with Romesco Sauce

This recipe was created by Julie Le Clerc for Alison’s Pantry.

BBQ Prawns with a Summer Pinenut Salsa Verde
Serves 4

Ingredients
1kg of 21/15 size prawn cutlets
1 tbsp extra virgin olive oil
salt & freshly ground black pepper

Salsa Verde
Ingredients
½ cup chopped parsley
½ cup chopped mint
2 cloves garlic, finely chopped
2 tbsp Alison’s Pantry Pinenuts, toasted and finely chopped
1 tbsp Dijon Mustard
1 tbsp salted capers
100ml extra virgin olive oil
¼ tsp jalapeño Tabasco sauce
2 lemons, zest and juice

Summer Pinenut Salsa Verde

Place parsley, mint, garlic, pine nuts, mustard and capers in a mixing bowl and mix to combine.
Add the olive oil, tobasco, lemon zest and juice and whisk to combine. Transfer to a serving bowl and set aside until needed.

Prawns

Preheat BBQ to a high heat.
Place the prawn cutlets and olive oil in a mixing bowl. Toss to coat the prawns and season with salt and black pepper.
Cook on the BBQ for 2 minutes each side. Transfer to a plate and serve with the bowl of salsa verde.

This recipe was created by Simon Gault for Alison’s Pantry.

Israeli Couscous Salad with Orange, Radish, Mint & Candied Pecans
Serves 6-8

Couscous tossed with juicy slices of orange, fresh cucumber, sweet toasted pecans and a welcome dash of bright green in the form of fresh mint and parsley. Enjoy with roasted meat and a dollop of fresh greek yoghurt.

Ingredients
Candied pecans:
1 cup Alison’s Pantry Pecans
¼ cup runny honey or maple syrup
1 tsp sea salt

For the salad:
1 cup Alison’s Pantry Israeli Couscous
1 cup fresh mint leaves, finely sliced
1 cup fresh parsley leaves, finely sliced
6 radishes, finely sliced in to rounds
2 oranges, sliced into segments
1/3 cup olive oil
¼ cup lemon juice
Sea salt & ground pepper

Preheat the oven to 180 C and line a baking tray with baking paper.
Place the pecans in the baking tray and drizzle with the honey or maple syrup. Toss well to coat, then sprinkle with the sea salt.
Roast in the oven for 10 minutes or until fragrant.
Soak the Israeli Couscous in water for at least an hour, or overnight if you can Drain and then rinse thoroughly.
Place in a large heat proof bowl, and over with boiling water. Leave to soften for 20 minutes.

Drain well, and then toss with the remaining salad ingredients.
Season to taste.

Download the PDF version here: Israeli-Couscous-Salad-with-Orange-Radish-Mint-Candied-Pecans
This recipe was created by Eleanor Ozrich for Alison’s Pantry.

Macadamia & Almond Snowballs
Makes approximately 30 balls.

Perfectly festive, these fudgy little treats contain only a small handful of simple ingredients and take less than ten minutes to prepare. The creamy macadamia nuts add a certain rich and creamy texture that you will just love.

Ingredients
1 1/2 cups Alison’s Pantry Natural Macadamia’s
1 cup Alison’s Pantry Ground Almonds
1 cup icing sugar, plus an extra 1/2 cup for dusting
1/3 cup coconut oil, melted
3 tablespoons rum*

*Most types of liqueur work well here, alternatively you could add the same measurement of fresh lemon juice.

Add the macadamias, almonds, icing sugar and coconut oil to a food processor. Process until the mixture resembles course breadcrumbs.
With the motor running on low, gradually add the liqueur, one tablespoon at a time, until the mixture starts to come together slightly.
Transfer to a small bowl, then use your hands to form the mixture into small balls.
Place the extra icing sugar in a separate bowl, then roll the balls in the icing sugar until well coated.
Transfer to a plate, then place in the fridge to set for at least 30 minutes.

The truffles can be kept in an airtight container at room temperature, but I find they are best kept in the fridge. They will keep for 3–4 days.

Download the PDF version here: Alison’s Pantry Macadamia & Almond Snowballs

This recipe was created by Eleanor Ozrich for Alison’s Pantry.

Beetroot, Walnut & Cacao Brownies (GF)

The ultimate guilt free treat. Simple wholesome ingredients create a sweet treat that can be enjoyed every day.

Ingredients
2 cups Alison’s Pantry Select Dates, soaked in boiling water for 20 minutes then drained
1/4 cup melted coconut oil (could also use butter)
¼ cup yoghurt (could use coconut cream to make dairy free)
4 free range eggs
1 cup beetroot, finely grated, lightly squeezed of liquid
1 heaped teaspoon gluten free baking powder
1 teaspoon good quality vanilla extract
pinch sea salt
1 ½ cups Alison’s Pantry Ground Almonds
1 cup all purpose GF flour (could also use a combination of buckwheat, brown rice and tapioca flour)
1/3 cup cacao powder or good quality dark cocoa
¾ cup Alison’s Pantry Walnuts, roughly chopped

Method
Preheat oven to 160°C.
Grease or line a 30cm x 10cm dish.

Place dates, coconut oil, beetroot, baking powder, cacao powder, vanilla and yoghurt into a food processor. Blitz until smooth.

Add the eggs and pulse to combine. Add the remaining ingredients (except the walnuts) and process until just combined. Do not over-mix.

Add the walnuts and pulse just a few times to combine.

Pour batter into dish. Use a spatula to scrape all batter from food processor. The back of a spoon can be used to smooth the top.

Bake for approximately 30 – 40 minutes until a skewer comes out clean when inserted.

Leave to cool for 30 minutes before cutting.

Will keep for up to four days in an airtight container in the fridge. Will freeze well for up to 1 month.

Download the PDF version here: Alison’s Pantry Beetroot, Walnut and Cacao Brownie (GF)

This recipe was created by Kelly Gibney for Alison’s Pantry

Herby Root Vegetable Gratin with Pistachio, Parmesan & Macadamia Crumble
Served 4-6 as a side dish
An impressive side dish that is deceptively simple to make. The crumble topping combines pistachios and macadamias with punchy parmesan cheese to create delicious texture and flavour.

Ingredients
1 large potato, peeled
1 large kumara, peeled
1 large parsnip, peeled
2 large garlic cloves, finely diced
Large handful parsley, stalks removed and roughly chopped
550ml milk
Sea salt and cracked black pepper to taste

Crumble
1 cup parmesan cheese, finely grated
¾ cup Alison’s Pantry Shelled Pistachios
¾ cup Alison’s Pantry Natural Macadamias
2 tablespoons fresh thyme leaves
½ teaspoon smoked paprika

Method
Preheat oven to 180°C.

Use a mandoline or very sharp knife to cut the vegetables into wafer thin slices.

Grease a 30cm x 20cm (or equivalent) dish. Layer the vegetables neatly adding a sprinkle of garlic, herbs, salt and pepper to every second layer.

Pour milk slowly over the top. Cover with foil and bake for 40 minutes.

Place all crumble ingredients into a food processor and blitz until a fine crumb. Season to taste with salt and pepper. Pile evenly on top of the partially cooked gratin and bake uncovered for 20 minutes until lightly golden on top.

Let sit for 10 minutes before serving.

Leftover will last 2 days in the fridge in an airtight container and can be gently reheated in an oven.

Download the PDF version here: Alison’s Pantry Herby Root Vegetable Gratin with Pistachio

This recipe was created by Kelly Gibney for Alison’s Pantry

Cauliflower and Almond Pizza with Chilli & Lime Seed Crunch
The perfect guilt-free pizza loaded with vegetable goodness! If you’ve tried other cauliflower pizza bases and found them soggy you’ll be thrilled to know that this method guarantees a firm texture you can hold in your hand and will be perfect base for your favourite toppings. The lime and chilli seed crunch packs a flavour punch that is phenomenal on pizza.

Cauliflower and Almond Pizza
Makes 2 medium sized bases

BASES
Ingredients
4 cups cauliflower ‘rice’ (a little over a large cauliflower will yield this)
¾ cup Alison’s Pantry Ground Almonds
¾ cup mozzarella cheese, grated (could also use edam or cheddar cheese)
1 free range egg, lightly beaten

Method
Use a food processor to create cauliflower ‘rice’. Blitz until very fine.
Preheat oven to 180°C.

Place cauliflower in an oven proof dish and cover with tinfoil. Roast for 20 minutes. Remove cover and set aside to cool for 20 minutes.

Tip all cauliflower rice into a clean and dry tea towel. Gather the edges together and twist to squeeze out all the liquid possible. You’ll be surprised how much you can remove!

Combine with the remaining ingredients in a large bowl and use your hands to work the ‘dough’ for a minute, ensuring it is well mixed.

Divide the mixture in half and use it to shape two round pizza bases on a lined baking sheet. Your bases should be approximately 1.5cm thick. Two medium bases will create a crispier firmer result than one large.

Bake for 20 minutes until golden. You can opt to flip your base at the halfway mark to achieve an even browning. This is optional. Remove from oven and place on a rack (this helps retain crispness) to cool for 10 minutes

TOPPINGS
1 ½ cups tomato passata
2 handfuls baby spinach
150 grams button mushrooms, sliced
Additional mozzarella cheese
Sesame seeds, chilli & lime seed crunch (see recipe below)

Spread bases with tomato passata and then place other toppings on as desired. Bake in the oven (again at 180°C) for 10-15 minutes until the cheese is melted.

Chilli & Lime Seed Crunch
For wonderful crunch and flavour you can also top the pizza with these chilli and lime seeds and nuts. Great on salads too!

Ingredients
1 cup Alison’s Pantry Natural Cashews
1/4 cup Alison’s Pantry Sesame Seeds
1/2 cup Alison’s Pantry Sunflower Seeds
1/2 cup Alison’s Pantry Pumpkin Seeds
1/4 cup Alison’s Pantry Flaxseed
1/2 tsp dried chilli flakes
1/4 teaspoon sea salt
zest of two limes
cracked black pepper to taste
2 tablespoons olive oil
1 tablespoon honey

Method
Preheat oven to 120°C.
Mix all ingredients thoroughly in a large bowl. Spread evenly on a lined baking sheet and bake for 20 minutes. Toss at the 10 minutes mark to ensure even cooking.

Leave to cool entirely before storing in an airtight jar.

Will last up to three weeks.

Download the PDF version here: Alison’s Pantry Cauliflower and Almond Pizza with Chilli

This recipe was created by Kelly Gibney for Alison’s Pantry

High Energy Breakfast Cookies

Breakfast or snacking on the run is sorted with these wholesome cookies. A filling and delicious combination of dried fruit, nuts and seeds.
Makes approximately 25 cookies

Ingredients
½ cup Alison’s Pantry Brazil nuts
1 cup Alison’s Pantry Wholegrain oats
½ cup Alison’s Pantry Sunflower seeds
¼ cup honey
1 free-range egg
1 teaspoon vanilla extract
1 very ripe banana, peeled and mashed
9 Alison’s Pantry Choice Apricots, each diced into roughly 6 pieces
¼ cup Alison’s Pantry Sultanas
¼ cup Alison’s Pantry Pumpkin seeds
¼ cup Alison’s pantry Sesame seeds
¼ cup Alison’s Pantry Shredded coconut
3 tablespoons Alison’s Pantry Chia seeds

Instructions
Preheat oven to 180 degrees Celsius

Place the brazil nuts, oats and sunflower seeds into a food processor and blitz for a minute until the consistency is like rough breadcrumbs

Add the remaining ingredients and run the processor for another minute or two until the mixture is mixed thoroughly.

Line a baking sheet with baking paper. Spoon tablespoons of batter onto the tray and shape them into cookies with your hands.

Bake for 20 – 25 minutes until golden.

Place gently on a baking rack to cool.

Will last up to four days in the fridge in an airtight container. Can be frozen for up to one month.

Download the PDF version here: Alison’s Pantry High Energy Breakfast Cookies

This recipe was created by Kelly Gibney for Alison’s Pantry

Pistachio, broccoli & basil pesto
Raw broccoli and lightly toasted pistachios give this pesto a nutritious boost. The perfect sneaky way to get children to eat more broccoli without them realizing it.
Makes 1 ½ cups

Ingredients
½ cup Alison’s Pantry Shelled Pistachio nuts
1 cup small broccoli florets (roughly ½ small head broccoli)
1 tightly packed cup fresh basil leaves
¾ cup Parmesan cheese, finely grated
1 small garlic clove, finely diced
¾ cup good quality olive oil
Sea salt and cracked black pepper to taste

Instructions
Place pistachio nuts in a dry frypan over a medium heat. Lightly toast for a few minutes, moving the nuts around every 30 seconds or so to prevent them burning. Set aside to cool.

Place all the ingredients into a food processor. Blitz until you have a smooth paste. Add more olive oil if you prefer a runnier consistency. Season to taste with sea salt and cracked black pepper.

Store in the fridge in an airtight container or jar for up to a week. Will freeze well for up to a month.

Download the PDF version here: Alisons Pantry Pistachio, Broccoli & Basil Pesto

This recipe was created by Kelly Gibney for Alison’s Pantry