Easily the best basil Pesto Recipe in under 10 minutes
Basil loves the sun and if you grow it well then you may be wondering what on earth to do with all of it. The answer – basil pesto for use and freezing.
Level:
Easy
Prep Time:
10 minutes
Serves:
4-6
Basil pesto is super simple to make and versatile enough to enhance so many dishes. The best part? You can freeze it in batches for quick use later, or enjoy it fresh to boost your meals with the nutrition-packed benefits of basil and extra virgin olive oil.
Smother on your favourite sourdough, crisp bread, use as a dip or sauce.
Ingredients:
80 grams grated Parmesan cheese
30 grams pine nuts
1 garlic clove
2 full cups fresh basil leaves
150grams / 165ml / ²/₃ cup good quality extra virgin olive oil.
¼ teaspoon Celtic / Himalayan sea salt
For those with dietary preferences or restrictions, this recipe is easily customizable. You can swap the pine nuts for raw organic cashews and use nutritional yeast flakes instead of parmesan cheese, making it a great option for anyone avoiding those ingredients.
Preparation:
There really aren’t any complex steps to follow with this recipe.
Blend everything together in a food processor or use a pestle and mortar for a more traditional touch. Transfer the pesto to a sterilized container and drizzle a little olive oil on top to prevent discoloration.
It’ll keep in the fridge for a few weeks, though it’s so tasty, it might not last that long!
We love it on fresh pasta, but it’s also amazing on fish, toast, or as a dip for veggies. Plus, you can freeze it for later use, making it easy to enjoy anytime.
Share your recipe with us on Facebook or Instagram. We would love to see how you use your pesto.
