Basic Pesto Base
From sprout 14 years ago
- 10 minutes to make
- Serves small jar
I love all sorts of pesto! Traditionally made with basil and pinenuts, this is an excellent recipe to get your mesurements right. But dont be limited by tradition! My favorite three pestos are basil and almond, coriander and cashew, and parsley and pistachio :) As I am now Dairy Free, I have just tried making this with Nutritional Yeast, and have found it just as successful! Read more :) See less
Ingredients
- 25g basil (or coriander, or parsley - whatever your garden holds!) shopping list
- 25g pine nuts (or almonds, or cashews, or whatever nuts you have in the pantry!) shopping list
- 2-3 cloves garlic (2 big fat ones or 3 medium/normal ones) shopping list
- 25g grated parmesan (coarsely is ok) OR nutritional yeast shopping list
- approx 75g olive oil shopping list
- salt to taste shopping list
How to make it
- Roughly chop the garlic cloves, nuts and herb of choice. Or if you like chunky pesto, dont worry about chopping first.
- Place first 4 ingredients in a food processor. Wizz till half as chunky as you like it.
- Taste and add salt if necessary. Pulse and retaste.
- With the olive oil ready, turn on processor and add the oil to the mix. Stop when you have the consistancy you desire.
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