Pesto 🌱

Name: Pesto 🌱
Yield: Makes 2 tbsp
Cuisine: British
Ingredients: 10 g basil leaves; 10 g pine nuts; 10 g Parmesan cheese; 1/2 clove crushed garlic; 3 tbsp olive oil

Emma @cook_16082990

Basil is one of the easiest herbs to grow and I love making homemade pesto from ours. It’s great with avocado on toast, to stir into risotto or pasta or to have with fish. Ideally you will need a food processor or mini chopper for this recipe. The below quantities makes 2 tbsp but can be scaled up to make more - it freezes well too!

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Ingredients

Makes 2 tbsp

10 gbasil leaves
10 gpine nuts
10 gParmesan cheese
1/2 clovecrushed garlic
3 tbspolive oil

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Steps

1

Add the pine nuts to a dry pan (no need for oil) on the lowest hob heat. Toast for 3-5 mins until the pine nuts turn golden. Shake the pan every 30 seconds to prevent them from burning.
2

Meanwhile, pick the basil leaves. You can buy leaves in the supermarket if you don’t have a plant.
3

Grate the Parmesan. Crush the garlic. Add the basil leaves, Parmesan, crushed garlic, olive oil and toasted pine nuts to a mini chopper or food processor.
4

Blend. You can make it as chunky or smooth as you like.
5

Serve! I had mine with avocado and eggs on toast for brunch. If you make too much, add it to an ice cube tray and freeze for future use!