Basil Pesto

raw, clean and healthy

Forget the taste of a fresh homemade basil pesto let’s talk about the health benefits.

Rich in vitamin k, protein and calcium. Manages anxiety and stress, heart health, acts as an anti-inflammatory, improves gut health, stabilises blood sugar levels. This calorie dense snack or main meal is a no brainer… Oh and it tastes great!

The information provided on this website is for general informational purposes only.

Prep Time

30 min

Cook Time

Serves

20 min

THE FACTS

Jam packed with health benefits

Can add any ingredient to boost flavour

Able to freeze

Lasts in the fridge for 3 days

INGREDIENTS

2 1/2 cups 90g basil

1/3 cup 30g parmesan

80g pine nuts

65g olive oil

1 tbsp 13g lemon juice

1/2 tsp 3g salt

1/2 tsp 2g pepper

1 cloves 5g raw garlic (1/2 bulb of roased garlic)

Simplified Recipe Card

This basil pesto recipe is brilliant for pasta and gnocchi. By adding a little more cheese, lemon and pine nuts and a little longer in the processor you have a made a tasty dip.

Bite Size Look

Just a Sliver Tutorial

Real time Tutorial

METHOD

ROASTED GARLIC METHOD

1. Cut the top of the garlic bulb enough to expose the cloves of the garlic.

2.Place in a ovenproof ramekin.

NOTE: you may need to trim the dry roots at the base to ensure the bulb sits level

3. Fill the ramekin until the whole bulb in submerged.

4. Place into a 200c preheated oven for 20 minutes

5. Remove and set to the side to fully cool before squeezing out the flesh.

NOTE: strain the garlic infused oil of any husk to use in the pesto and other meals.

BASIL PESTO METHOD

PREPARATION

1. Pick the leaves of washed bushes of basil plants

NOTE: to ensure there is no water air dry on some paper towel

2. Grate parmesan cheese

3. Toast pine nuts in some olive oil

NOTE: be sure to stir continuously to ensure the nuts don’t burn

4. Squeeze fresh lemon

5. Prepare raw garlic by peeling or squeeze the flesh from the garlic bulb

6. In a mortar add all ingredients or all ingredients to a food processor

NOTE: a mortar a pestle is the original method however you will require a large version to create this amount

7. In a mortar and pestle you are able to crush the pesto to your desired grit

8. In a food processor on a slow to medium speed whiz until all ingredients are combined

STORAGE

Fridge – place in a airtight container with enough olive oil to prevent it from oxidising for up to 3 days

Freezer – in a freezer bag place enough in to press to 3 cm thickness. Use chopsticks to section out portions to assist in retrieving the prefect amount.