Pesto is one of those things I absolutely love to make in bulk and have frozen in portions in my freezer for an easy flavour boost. Add it to a toastie, pasta, on potatoes, or even pizza. If you don’t have a food processor or blender, this can also be made in a mortar & pestle. Don’t feel limited to basil either, I’ve seen this made with parsley, carrot tops, kale & even broccoli!
Basil Pesto
Pesto is such an easy staple to make in bulk plus it freezes insanely well. Try making this with parsley, carrot tops, kale & even broccoli!
Course: Staples, Sides, SaucesCuisine: ItalianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesTotal time
10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 bunch 1 basil, stems removed
3 TBS 3 extra-virgin olive oil
3 TBS 3 pine nuts
2 TBS 2 lemon juice
3 TBS 3 parmesan cheese or nutritional yeast
1 tsp 1 minced garlic
1 tsp 1 salt
Directions
- Add all of the ingredients into a food processor or blender except the oil. Blend/chop the ingredients until smooth, then slowly add the oil until the desired smoothness is achieved. Enjoy!
Tips & Tricks
- Option is to add more oil if needed or substitute with water for a healthier alternative (this may reduce slightly in flavour).
- Want to elevate this even more and make it a filling dip? Simply add 1 cooked potato to your food processor and blend until smooth.
