Basil Pesto
Prep Time
15 minutes
Cook Time
0 minutes
Servings
16
Quick and easy, and full of flavour.
Keeps in the fridge for up to 3 days.
Nutritional information (Per serve)
Carbohydrate
0.9 g
0.2 g is sugar
Fibre
0.3 g
Fat
6.7 g
1.2 g is saturated fat
Ingredients
- 1/4 cup pine nuts (toasted)
- 1 cup rocket leaves
- 1 cup fresh basil leaves
- 1/4 cup parmesan cheese (grated)
- 1/2 lemon zest (from 1/2 lemon)
- 1/2 lemon juice (from 1/2 lemon)
- 2 tbsp olive oil
- salt and pepper (to taste)
Method
- In a small frying pan, dry toast the pine nuts over medium-high heat until golden. Set aside to cool.
- In a food processor, add the rocket, basil, parmesan, lemon zest and juice, pine nuts, olive oil, and salt and pepper.
- Pulse until the mixture is well combined but still textured.