Basil pesto

Name: Basil pesto
Total time: 900 s
Yield: 6-8 servings
Cuisine: British
Ingredients: 90 g fresh basil; 3 garlic cloves, crushed; 45 g pinenuts; 45 g sunflower seeds; 120-150 g parmesan cheese, grated; 180 ml olive oil

Jenny Haimes @JennyHaimes

Our daughters love pesto and making it fresh, in a large batch, which keeps well for a couple of weeks refrigerated, is an easy way to whip up a quick midweek meal or weekend lunch.

Jenny Haimes @JennyHaimes

Our daughters love pesto and making it fresh, in a large batch, which keeps well for a couple of weeks refrigerated, is an easy way to whip up a quick midweek meal or weekend lunch.

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Ingredients

15 mins

6-8 servings

90 gfresh basil
3garlic cloves, crushed
45 gpinenuts
45 gsunflower seeds
120-150 gparmesan cheese, grated
180 mlolive oil

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Steps

15 mins

1

Remove basil leaves and small stalks from main stems. Add to a blender/ magimix. Discard large stems.
2

Add to basil leaves: the crushed garlic, pinenuts, sunflower seeds and parmesan cheese
3

Add the olive oil as last ingredient. Blend in a blender until smooth, but keeping some texture.
4

Place in a container and keep in the refrigerator until needed.
5

Boil some pasta, cook to your liking and then add enough pesto to coat the pasta. Eg. 250g dried pasta, once cooked, I would add 1 or 2 tablespoons of the pesto