Pesto

Preparation

1. Blitz the pine nuts in a blender until fine
2. If using cheese add this next and blitz again
3. If using any other optional ingredients add these and blitz again
4. Then add the basil and blitz again
5. Drizzle the olive oil in whilst still blitzing
6. Finally add the lemon and salt
7. This will last for up to 2 weeks in the fridge, or can be frozen to store for longer.

Note

• For interesting varieties try adding 3 sun dried tomatoes, a toasted jalapeño, a pinch of nutritional yeast, or a dried red chilli

Ingredients

• 40g toasted pine nuts
• 1 clove garlic
• 40g fresh basil
• 60ml extra-virgin olive oil
• 2 tbsp lemon juice
• Pinch salt
• Pinch ground black pepper
• 60g grated parmesan

Equipment

Nutritional Facts

• Serving size: 28.2g
• (5% / 6%)   Calories: 129kcal
• (25%)Total fat: 14g
• (9%)   Saturated fat: 1.7g
• (%)   Unsaturated fat: 0g
•     Mono: 0g
•     Poly: 0g
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0g
• (1%)Total carbohydrates: 1.8g
•   Starch: 0g
• (0%)   Sugars: 0.1g
•     Sucrose: 0g
•     Glucose: 0.1g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0.1g
•     Galactose: 0g
• (2%)   Fibre: 0.4g
• (2%)Protein: 1.2g
• Salts
• (1%)   Sodium: 23mg
• (2%)   Potassium: 65mg