by 
What’s quick and easy to make and goes with pretty much everything? You guessed it! My Simple Basil Pesto of course.
Okay, so this is the part where you say,
“But Paula, I can go to the supermarket and choose from about 10 different brands of the stuff. Why would I want to make it?”
I’m so glad you asked.
Homemade Basil Pesto is:
- Absolutely scrumptious
- Super simple to make
- Great for beginner cooks or to get kids interested in cooking
- Free from preservatives and/or excessive salt
My Simple Basil Pesto is bright, light, and just so easy to make. It goes perfectly with pasta, rice, or in a wrap or sandwich. You can even dollop it onto your roast veg for a delicious flavour combo that’s out of this world!
Trust me, there’s nothing yummier than homemade pesto. But don’t just take my word for it. You gotta try it yourself and let me know what you think. Leave a comment below or head over to my Instagram and Pinterest and say hey! Don’t forget to subscribe to the blog so you never miss a recipe.
Simple Basil Pesto
Makes around 1 cup
2 bunches of fresh basil (leaves only)
1/3 cup toasted pine nuts
the juice of 1 small lemon
1 clove of garlic
1/4 cup olive oil
salt and pepper to taste
Method:
- To toast your pine nuts, heat a dry (no oil) medium fry pan on the hob. Add your pine nuts and gently cook until lovely and golden. Make sure you move them around during the process so they don’t burn on one side.
- Place your basil leaves, toasted pine nuts, lemon juice, garlic, salt and pepper into a mini food processor and blitz until coarsely combined.
- Now add your olive oil and blitz again until you reach your desired consistency. Scraping down the sides as you blend.
- Can be stored in the fridge in a clean glass jar for around 3-4 days.
