Pesto
This delicious homemade pesto recipe will add the perfect summertime flavour to your sunshine menu.
Pesto is great for pasta, but it can also be used for so much more!
- Tּry it on toast with some chicken or roasted veg.
- Mix a dollop into a can of beans, such as cannellini and have with toast and salad.
- Use as a side dish or add some tomatoes, cucumber and left over potatoes for a lunch salad.
- Use as a condiment with your main meals.
It’s super simple to create and can be stored easily in the fridge for 1 week, or longer in the freezer.
Ingredients
- 100g Pine nuts.
- 1 tsp garlic oil.
- 100g Basil.
- 100-120mls Olive or Rapeseed oil.
- 60g Parmesan cheese (cut into small chunks).
- Juice of 1/2 lemon.
- Salt and pepper.
Tip: Substitute pine nuts for almonds, pumpkin seeds, walnuts.
Walnuts and Pumpkin seeds work well with parsley- so mix and match to suit your tastes and what’s in the cupboard!
Directions
- Place the nuts into a dry frying pan and toast for 1 minute until they are lightly brown (careful, they burn easily!).
- Place all the ingredients into a food processor and blend until smooth.
- Place into jars and store in fridge to use within the week or the will keep really well in the freezer.
- Enjoy!
Give it a try and let me know what you think – tag me in your Oaty creations @katewallnutrition
