Simple Basil Pesto
Everyone needs a simple basil and pine nut pesto recipe and this one is my go-to. It’s a weekly staple for me and I normally make a big batch on the weekend to see me through the week. I use it to instantly add flavour, colour and texture to a meal – it’s great stirred through a simple pesto pasta for a ten minute meal; spread onto crusty rye or sourdough sandwiches for lunch; dolloped onto bowls of quinoa with roasted veggies or simply spread onto crackers for a quick snack. This pesto freezes really well too, which means you can make a little extra now and then stash it away for another time.
125g of pine nuts
60g of fresh basil
1 clove of garlic, finely chopped
Pinch of salt
1 lemon, juiced
1 tablespoon of nutritional yeast (optional)
125ml of olive oil
Start by dry frying the pine nuts in a frying pan until golden brown, but watch them carefully because they burn very quickly!
Allow the pine nuts to cool then add all the ingredients to a food processor and blend for about 30 seconds, until the pesto reaches your desired consistency. I like blending mine quite well but leaving a few little chunks rather than making it completely smooth.