Very easy, fresh, delicious and versatile. Use as a dip, on canapes, in pasta, with potatoes or greens, on toast, or on the mushroom burgers I’m about to post. 😉 If you can, always make your own pesto – it’s INFINITELY better than store-bought and is vegan and vegetarian without the usual addition of animal rennet- and dairy-containing parmesan cheese.
Approximate cost to buy everything: $8
Will make: 1 cup of pesto
Time taken: 5 minutes
The protein, iron and calcium I’m not getting from meat? Yes – protein from the pine nuts and iron/calcium from the leafy green basil. Pesto is also full of healthy fats people often get from fish – they’re prevalent in the olive oil.
Large bunch basil, washed, stems intact
130g pine nuts
4 cloves garlic, peeled
Generous pinch salt
Extra virgin olive oil
Place basil, pine nuts, garlic and salt in a food processor and pulse until finely ground. While still spinning, gradually drizzle in olive oil until the pesto reaches a spreadable, dip-like consistency.
Store in an airtight container for up to a week.
(Originally posted on Instagram January 16, 2017)