Basil Pesto by steph
This recipe will brighten up your day and pimp any dish you make! Try this basil pesto full of flavour and green power. You can eat it traditionally with pasta, use it as a dip or add it to your salads for example. 💚
Ingredients (Serves 4)
60g basil
30g parsley
Juice from half a lemon
40g Parmigiano Reggiano, grated
75g roasted pine nuts
4 tablespoons olive oil
Fleur de Sel (or regular salt) & pepper to taste
Warm water if needed
INSTRUCTIONS
1. Prepare the Herbs: Wash and dry basil as well as parsley.
2. Roast the Pine Nuts: In a dry pan over medium heat, roast the pine nuts until they are golden brown and fragrant. Stir frequently to prevent burning. Remove from heat and let them cool.
3. Blend the Pesto: In a food processor, combine the basil, parsley, grated Parmigiano Reggiano, roasted pine nuts, and the juice from half a lemon. Pulse a few times to begin breaking down the ingredients.
4. Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. If the pesto is too thick, add warm water a teaspoon at a time until you reach the desired consistency.
5. Season: Season with Fleur de Sel (or regular salt) and pepper to taste. Pulse a few more times to combine.
6. Serve: Use this vibrant pesto to brighten up your favourite dishes. It's perfect as a dip, spread, or tossed with pasta. Store any leftovers in an airtight container in the fridge for up to a week.
Traditionally, this recipe includes garlic, but I try to avoid raw garlic by choice. Enjoy this flavourful and nutrient-packed Basil Pesto that will add a fresh, green burst of energy to any dish you create! 💚
