Rating5/5 (from 2 ratings)5
YieldServes 2-4, depending on how hungry you are/what you're serving it with.
4 ounce basil, tough stalks removed
4 ounce pine nuts
2 clove garlic
¼ teaspoon salt
In a food processor or blender, break down the basil leaves, garlic & salt, adding a little olive oil in to help it blend. Add the pine nuts (& ‘sprinkle’ if using) and pulse until they’re as broken down as you like – I like to leave a few bits of whole pine nuts.
If it seems too dry, stir in more olive oil. Store in the fridge – keeps well for several days.
Denzildragon's ThoughtsBy denzildragon
My favourite way to make pesto.
You can add in a little ‘sprinkle’ if you want to make it a bit cheesier.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Dehydrator experimentation dayFee - 4 hours 29 min from now
Has anyone bought a Vita Mix from the US for use in Europe?ellie24 - 2 hours 16 min ago
I wondered where goneraw had gone...TammiTrue - 5 hours 58 min ago
Raw Bacon Recipe - what happened to it?TammiTrue - 1 day 18 hours ago
Raw ThanksgivingClaireT - 3 days 9 hours ago