Basil Pesto
Ingredients
100g basil leaves
25g roasted pine nuts
60g parmesan cheese, grated
1 small garlic clove
½ a lemon, juiced
60ml extra virgin olive oil
Salt and pepper, to taste
You will also need
Food processor
Method
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Place the basil, pine nuts, parmesan, garlic and 2 tsp of lemon juice in the food processor. Blitz until finely minced. Using a spatula, scrape the sides down.
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With the food processor running, slowly add the olive oil.
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Scrape the sides and season with some more lemon juice, salt and pepper.
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Use immediately or store in the fridge in an air tight container for a week.
You can easily freeze this up to 3 months. I like to freeze them in ice cube trays, and then transfer into a freezer bag. This way you can have the pesto easily portioned!
