This is a quick and easy basil pesto recipe that will keep in the fridge for several days. Kids love it mixed into pasta, or into scrambled eggs and served with some ham for ‘green eggs and ham’.
makes a good jar
- 45g pine nuts, toasted gently in a dry frying pan
- 1½ cups basil leaves
- 1 clove garlic
- 60g grated parmesan
- 1 tsp lemon juice
- 100ml extra-virgin olive oil
- salt and pepper, to taste
How to make it:
Place the pine nuts, basil and parmesan into a food processor or blender. Turn the motor on and gradually add the oil in a steady stream. You may need to scrape down the sides until it is all blended.
Use immediately or store, covering the surface with cling wrap, in the refrigerator for 4-5 days, or freeze for up to 6 months.