Pesto

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
½ teaspoon sea salt
1 tablespoon lemon juice

 Toast pine nuts lightly in frying pan.

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.

Add salt and lemon juice and give a final blitz.

With the machine running slowly dribble in the oil and process until the mixture is smooth.

Add the cheese and process very briefly, just long enough to combine.

Alternative suggestion includes adding a small cooked new potato and green beans.

Simple vinaigrette

2 tbsp white wine vinegar 

1 tsp caster sugar

2 tsp Dijon mustard 

Shake.

6 tbsp olive oil / 5 tbsp yoghurt 

Shake.

Salt and pepper to taste. 

One last shake.

Slow cooker oatmeal

8.5 cups water 

2 cups oats

1.75 cups whole milk

0.25 cups brown sugar 

0.5 tsp salt

Coat inside of slow cooker with thin layer of butter.  Add all ingredients and stir. 

Cook on low for 8 hours. 

Add 1 tsp vanilla essence.