Who doesn’t love pesto! In pasta, salad dressings or drizzled over roasted vegetables it really can do no wrong. Unfortunately most store-brought pestos are filled with vegetable oils, additives and preservatives but it’s so simple to make your own and only takes a couple of minutes.
This Week
9 Dec - 15 Dec
Tips
Shortcuts
- You can switch up the pine nuts for roasted almonds or cashews.
- For a dairy free option, leave out the parmesan and add an extra tablespoon of pine nuts and 2 Tbsp of nutritional yeast.
Ingredients
- 3 large handfuls of basil (2-3 cups)
- 1/4 cup of toasted pine nuts
- 1/2 cup of parmesan (grated)
- 1 small clove of garlic
- Juice of one lemon
- 1/3 cup of olive oil
- Pinch of salt and pepper
Method
- Combine the lemon juice, olive oil, basil and garlic into a blender or food processor and blend for a few seconds until combined. Add the pine nuts, parmesan and a pinch of salt and pepper and blend for a few more seconds until a desired consistency. We like ours so it’s still got a bit of texture to it.
- Transfer into a glass jar or airtight container and store in the fridge for up to a week.
Variations
- You can switch up the pine nuts for roasted almonds or cashews.
- For a dairy free option, leave out the parmesan and add an extra tablespoon of pine nuts and 2 Tbsp of nutritional yeast.
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