Basil Pesto - VegeThoughts

Fresh Basil Pesto

Next time you find yourself reaching for a jar of pesto from the supermarket, refrain yourself and try this quick recipe instead.

What you need:
– 100g of fresh basil leaves
– 100g of pine nuts
– 2/3 garlic cloves
– 1/2 green chilli
– A good food processor/blender
– Olive oil
– Salt to taste

What to do:
1. De-stalk your basil leaves and wash thoroughly.
2. Peel and slice your garlic cloves and de-stalk the chilli.
3. Remove the excess water from the basil and place it in the blender.
4. Add a pinch of salt, two tablespoons of olive oil, all the pine nuts, the chilli, and the garlic.
5. Blend until you achieve a creamy consistency.
6 Add salt to taste and then heat the sauce in a small pan for about 3-4 minutes, on a medium heat.

Basil Pesto - VegeThoughts

I love stirring this sauce into some lentil pasta and adding some roasted mushrooms. It also tastes amazing in my roasted squash recipe, and can be kept in the fridge for up to a week if you cover it in a layer of olive oil. I always also have a portion of this in my freezer for when I want a healthy pasta sauce on those days when I’m short of time.

You can also change the recipe up depending on what you have to hand – sometimes I use almonds, walnuts and cashews instead of pine nuts. I also throw in a little kale and extra chilli when I want to switch things up – this version tastes amazing when stirred into some roasted vegetables for a light dinner.


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