About the Recipe
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!
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 roasted garlic)
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.