Basil pesto is possibly my favourite thing to eat, easy pasta dinners, a dressing in roast veg salads, packed with flavour and easy to make!
Ingredients
1 cup basil leaves, washed and tightly packed into cup
1/4 cup pine nuts
1/2 cup olive oil
2 cloves garlic, crushed
1/2 tea salt
40 grams parmesan, finely grated
Method
Add basil, pine nuts, olive oil, garlic and salt in a food processor and blend until the desired consistency
Add parmesan cheese
Eat immediately or store in a sterilised jar in the fridge.
Notes
Stores well in fridge for a week
Fresh basil pesto will oxidise, the top layer of the pesto will go brown but it's still fine to eat. When you take the pesto out of the jar it will turn from bright green to a darker colour but it still tastes amazing. A little olive oil over the top can help reduce air contact
Stir through pasta, toss with roast veggies, spread on toast topped with poached eggs, have as a dip use as a sauce on steak.
Try my easy Pesto Pasta recipe
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