Basil pesto

Basil pesto

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Basil pesto

Basil pesto image: Heart Foundation

  • Cooking Time5 minutes
  • Serves125ml Serves 125ml

Ingredients

  • 2 cups fresh basil leaves
  • 1 clove garlic peeled
  • ¼ cup pine nuts, lightly toasted
  • 1 tablespoon parmesan cheese grated or shaved
  • ¼ cup olive oil
  • ¼ teaspoon freshly ground pepper

Method

Method

  1. Place the basil, garlic, pine nuts, and parmesan in a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until mixture is smooth and well combined.
  2. Transfer to an airtight container and refrigerate.

Tips:

  • If you don’t have a food processor, a mortar and pestle can also be used.
  • Pesto can be placed in an airtight container and placed in the freezer for up to 3 months.
  • For a nut-free alternative, use sunflower seeds instead of pine nuts
  • For a vegan alternative, substitute parmesan cheese for a non-dairy cheese
  • Toss pesto through pasta
  • Use as a pizza sauce base, mix into salads, top or toss with vegetables and spread it on sandwiches instead of butter.

Recipe: Heart Foundation

Ingredients

  • 2 cups fresh basil leaves
  • 1 clove garlic peeled
  • ¼ cup pine nuts, lightly toasted
  • 1 tablespoon parmesan cheese grated or shaved
  • ¼ cup olive oil
  • ¼ teaspoon freshly ground pepper