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
Carbohydrates
0.9 g
Energy
69 kcal
Fibre
0.3 g
Protein
2.1 g
Saturated fat
1.2 g
Sodium
66 mg
Total fat
6.7 g
Total sugars
0.2 g
Per 100g
Carbohydrates
3.7 g
Energy
273 kcal
Fibre
1.3 g
Protein
8.3 g
Saturated fat
4.6 g
Sodium
260 mg
Total fat
26.3 g
Total sugars
0.8 g
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.