Basil Pesto

Name: Basil Pesto
Cuisine: Italy
Ingredients: ¼ cup (75 g) nuts or seeds, e.g. almonds, pinenuts, sunflower seeds or pumpkin seeds; ½ tsp salt, or to taste; 1½ cups (375 ml) a mix of olive oil and a light vegetable oil; 1 cup (80 g) parmesan cheese, grated; 4 cloves garlic, peeled; 4 cups fresh basil leaves

Preparation info

Difficulty
Easy

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

Ingredients

4 cups fresh basil leaves
1 cup (80 g) parmesan cheese, grated

Europe
Italy
Sauce
Mediterranean
Vegetarian
Gluten-free

Method

Toast the nuts or seeds.

In a food processor bowl, place the basil leaves, Parmesan, garlic and nuts or seeds.

Whilst the food processor is running, slowly pour in the oil until a thick paste is formed. Season with salt.

Store covered in the fridge.