Homemade Basil Pesto
Shop bought pesto is a kitchen staple, but it's often high in salt and other nasties, and inevitably processed, so this is a great UPF alternative.
Making your own is super easy, and you can batch cook and freeze it to remove the need for preservatives, and ensure you've got some ready to go whenever you need it. This way, you preserve more of the nutrients too.
I make mine and freeze the mixture into an ice cube tray so it's portioned up ready to go!
Ingredients
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35g Pine Nuts
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2 Tbsp Fresh Lemon Juice
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1 Clove Garlic
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40g Fresh Basil
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55g Extra Virgin Olive Oil
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23g Grated Parmesan
Method
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In a food processor, combine the pine nuts, lemon juice and garlic and pulse until well chopped.
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Add the basil and pulse until combined.
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Add the olive oil and blend until combined, but still textured. Add the parmesan cheese and pulse again, briefly, until combined.
