Fructose Friendly PestoFrom coubay 7 years ago
How to make it
- Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
- Place the pine nuts, basil and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
- Notes & tips
- To freeze half (for up to 4 months): Transfer half the pesto to a small airtight container and smooth the surface. Drizzle with olive oil to cover. Label, date and freeze.
- To thaw: Place in the fridge for 3-4 hours or until thawed. Stir to combine.