Prep time – 20mins
Cooking time – 0mins
Serves – 12
|Basil leaves, medium packed||4 cups||2||0||2|
|Extra virgin, cold pressed olive oil ~ 2/3 cup||170ml||0||158||0|
|Parmesan, grated (optional) - 2 tablespoons||15g||4||7||0|
|Pinenuts, toasted - 2 tablespoons||20g||2.5||14||1|
|Garlic cloves (optional)||1-2||0||0||0|
|Total per serve||1||1||15||1|
SERVES – 12
per Serve (1 tablespoon): 140 cal / 590 kJ
for Dairy Free or Vegan – leave out the parmesan
for low FODMAP – leave out the garlic
Our favourite local farmers market sells organic bunches for a dollar – crazy cheap and so fresh. Great inspiration for a batch of pesto.
To make in a food processor
Add basil, garlic and pine nuts to a food processor and process until finely chopped. Add the olive oil and parmesan (if using) and process until combined.
Transfer to a glass jar or pyrex container and store in the fridge. A thin layer of olive oil added on top of the stored pesto can prevent excessive browning.
Note: dry roasting the pine nuts first in a heavy bottom pan adds a toasted flavour to the pesto.
To make in a blender
If you don’t have a food processor, this can work in a blender. Add the garlic then pack the basil leaves into the blender. Add the olive oil. You may need to add a bit more olive oil (try 1/4 cup) to get the mixture blending properly. Once mixed to a chunky puree add the pine nuts, salt and parmesan (if using) and blend again briefly. Transfer to a glass jar or pyrex container and store in the fridge. You can also freeze this recipe.
* brazil or macadamia nuts can be substituted for pine nuts.
** mint also tastes great in pesto, just add with basil and process to combine.