Homemade basil pesto is so easy to make! With just a few ingredients and no more than 20 minutes, you can create a fresh, versatile sauce that tastes great with pasta, on pizza, as a dip + so much more!
(Optional) Toast the pine nuts for extra flavour: In a medium skillet, toast the nuts over medium heat, stirring frequently, until nice and fragrant (about 3 to 5 minutes). Pour them into a bowl to cool for a few minutes.
To make the pesto, combine the basil, cooled pine nuts, Parmesan, lemon juice, garlic and salt in a food processor or blender. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
Taste, and adjust if necessary.
SHORT DESCRIPTION
Homemade basil pesto is so easy to make! With just a few ingredients and no more than 20 minutes, you can create a fresh, versatile sauce that tastes great with pasta, on pizza, as a dip + so much more!
DESCRIPTION
(Optional) Toast the pine nuts for extra flavour: In a medium skillet, toast the nuts over medium heat, stirring frequently, until nice and fragrant (about 3 to 5 minutes). Pour them into a bowl to cool for a few minutes.
To make the pesto, combine the basil, cooled pine nuts, Parmesan, lemon juice, garlic and salt in a food processor or blender. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
Taste, and adjust if necessary.
INGREDIENTS
⅓ cup organic raw pine nuts* 2 cups packed fresh basil leaves (about 2 large bunches) ¼ cup grated Parmesan cheese* 1 tbsp lemon juice 2 cloves garlic, roughly chopped ½ tsp fine Celtic sea salt ½ cup organic extra-virgin olive oil
*Pine nuts are our favourite, however, almonds, walnuts, pecans or pepitas also work well * To make vegan, replace parmesan with nutritional yeast
Method
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