You can’t beat the freshness of home made pesto, and this quick and simple traditional version does not disappoint!
1 clove garlic
1 big bunch of fresh basil
1 handful of pine nuts
1 good handful of freshly grated Parmesan cheese
extra virgin olive oil
1 lemon , optional
Optional; Heat a shallow pan over medium-high heat; toast pine nuts until golden, tossing occasionally in the pan.
Add the pine nuts to the chamber of a food blender, along with the basil, garlic and parmesan cheese; pulse until finely chopped.
With the processor running, gradually add the olive oil in a thin stream until the pesto comes together and is well combined.
Season with salt to your taste, adding a squeeze of lemon juice to give it a zingy flavour if you wish.
Storage: Any leftover pesto can be stored in an air tight jar and refrigerated for one week.
Alternatively, freeze in a small plastic container for up to 3 months (option: freeze in lightly greased ice cube trays for smaller portions, and thaw the amounts required when needed).
* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.
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