Basil and Toasted Pine Nut Pesto
This Italian pesto combines fresh basil with toasted pine nuts for a smooth, fragrant sauce.
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Servings: 4 servings
Ingredients
- 25 g fresh basil about 1 small plant
- 25 g pine nuts
- 50 ml extra virgin olive oil
- 0.5 lemon juice only
- 25 g Parmesan grated, about 1 handful, or Pecorino, a lactose-free sheep’s milk cheese, or 3 tablespoons of nutritional yeast flakes for a vegan version
- 1 pinch (Celtic sea) salt
Procédé
- Toast the pine nuts in a hot, dry frying pan.25 g pine nuts
- Grate the cheese (if using).25 g Parmesan
- Blend all the ingredients in a food processor. Reserve a little olive oil and start with just 1 handful of cheese or 3 tablespoons of nutritional yeast. Then check the consistency and add a little more at a time until it is right for you.25 g fresh basil, 50 ml extra virgin olive oil, 0.5 lemon, 1 pinch (Celtic sea) salt
Notes
The 4 servings are for pesto served as an appetizer spread. As a sauce for pasta or a cold salad, this makes 1 or 2 servings.
Equipment: (Small) food processor or immersion blender, Small PFAS-free frying pan, (Four-sided) box grater.
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