Homemade Basil Pesto
Makes 2 Cups (450g)
Ingredients:
½ cup (63g) pine nuts
4 cups (161g) fresh basil leaves
1 cup (120g) grated Parmesan cheese
3 cloves garlic, roughly chopped
Zest and juice or 1 lemon
¾ tsp kosher salt
¼ tsp coarse black pepper
1 cup (235ml) extra-virgin olive oil
Method:
Toast the pine nuts in a skillet for 5 to 6 minutes over medium heat until lightly golden in color and fragrant. Remove from the pan and let cool.
In a food processor, add the basil, Parmesan cheese, pine nuts, garlic, lemon zest and juice, salt and pepper. Slowly drizzle in the olive oil while mixing.
To freeze the pesto for later use, spoon 2 tablespoons (30g) of pesto into each portion of an ice cube tray. Cover and freeze overnight. Pop the pesto cubes out and place in a freezer-safe resealable bag. Store frozen for up to 3 months.
0 comments:
Post a Comment