ingredients:

• 1 bag Rainbow Fresh Mesculin Mix
• 500gm good quality beef tenderloin or sirloin, preferably in one piece
• 1 continental cucumber, trimmed, deseeded, sliced into half moons
• 1 small red onion, peeled and thinly sliced
• 2 cups bean sprouts,
• washed and drained 1 bunch coriander,
• washed and picked 1 bunch mint,
• washed and picked 1 bunch Thai basil,
• washed and picked ½ cup toasted peanuts,
• crushed Lime and lemon wedges, to serve
• Nam Jim Dressing
• 3 limes juiced
• 2 lemons juiced
• 3 garlic cloves, chopped very finely
• 2 birds eye chili, chopped very finely
• 200 ml fish sauce
• 200 gm palm sugar, melted to a syrup with a little boiling water

Method:

In a food processor, add almonds, parmesan, garlic, salt and pepper and process to a coarse crumb.

Add rocket, olive oil and process until smooth. Add water if mixture is too thick.

Season to taste.

Pour mixture into sterilized jars or containers and pour enough olive oil to cover the top. This preserves the pesto. Keep in fridge.

Chef’s note

Use as a sauce for your favourite pasta shape, or on your steak or chicken. Use as a base sauce for pizza.