Basil Pesto
Turn your basil into tasty pesto. Delicious addition to sandwiches, or simply toss through cooked pasta for a quick and easy dinner the whole family will enjoy.
Did you know you can freeze pesto? Simply add a light layer of oil on top of the pesto and seal it tight in a container before popping it into the freezer. When it comes time to use it, defrost as normal and then stir olive oil through.
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Makes 1 cup
Ingredients
- 2 cups (packed) basil leaves
- ¼ cup pine nuts or cashew nuts
- ½ cup grated parmesan
- ½ cup extra virgin olive oil
- 1 garlic clove
- ½ tsp salt
- ¼ tsp black pepper
Method
- Heat a small pan over medium heat, add the pinenuts and lightly toast until slightly brown.
Watch closely as they burn easily. - Place all ingredients into a blender or food processor and blitz until desired consistency.
- Store in a clean jar in the fridge and consume within a week.
Note: the surface of the pesto may turn brown in the jar as it oxidises. Simply, give the pesto a stir.
