Basil Pesto is nothing new nor fancy, but it packs a punch and is so versatile and delicious. If you, like me, find yourself with an abundance of fresh basil then try this simple and easy recipe, it won’t disappoint.
INGREDIENTS
-
1 Cup of fresh Basil - 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Parmesan Cheese, finely grated
- 1/4 Cup Pinenuts
- 1 Tbsp lemon juice
- 1 or 2 cloves of fresh garlic, peeled
- Optional, a pinch of real salt and pepper to taste
EQUIPMENT
Nutra Bullet or small food processor.
Clean small jar.
METHOD
- Place all ingredients into a Nutra bullet and pulse until well blended.
- Pour into a small jar for storage for up to a week.
NOTES
You can choose a different nut or seed; almonds and walnuts work well, as do sunflower seeds. The lemon and salt in this recipe will help to preserve the pesto. It may turn brown but storing it in an airtight container in the refrigerator will last up to a week. Top Tips for enjoying this basil pesto.
- As is or mixed with sour cream or cream cheese as a dip.
- As a marinade or rub on lamb, chicken or fish
- Mixed with butter to create a zesty herb butter
- As is or thinned out with more olive oil, vinegar and lemon juice to create a perfect salad dressing.
The options are endless. This delicious tasty recipe will not fail you.
