Homemade Basil Pesto

Name: Homemade Basil Pesto
Ingredients: 2 Tbsp pine nuts; 2 cups fresh basil leaves, tightly pack measuring cup (this is approx. a whole bunch); 1/2 cup (50g) parmesan, finely grated (tightly pack the cup); 1/2 tsp salt; 1/4 tsp black pepper; 1 garlic clove, small; 7 Tbsp extra virgin olive oil, best quality

5 - 2 reviews

Vego

Jump to recipe

Nothing tastes better than home made from your own kitchen. I had a big bunch of basil so I decided to make this for the first time and now its on rotation!

Thanks to Nagi for the inspo.

Ingredients

Method

Preheat small pan over medium high heat (no oil). Add pine nuts and toast until light brown.
Let cool slightly.
Place all ingredients in a small food processor or hand held blender stick.
Blitz until finely chopped and smooth.
Store in a super airtight container in the fridge for up to 3 days, or freezer for 3 months.