Recipe for a small jar container
Nothing beats a homemade fresh pesto on your toast or pasta certainly not the the supemarket pesto jar. This easy, beautiful pesto recipe is absolutely delicious!
Ingredients:
o 40 gr basil,
o 1 garlic clove, peeled and finely chopped
o 6 Tbsp extra virgin olive oil
o 2 Tbsp lemon juice
o 1 handful pine nuts or almond
o 30 gr parmesan or pecorino
o Salt to taste
Instructions:
1 - Add into your food processor, the basil, garlic, pine nuts or almond, parmesan or pecorino, the lemon juice and the olive oil. Whizz until smooth then season to taste.
Tips and Notes:
The pesto can last in an airtight container for 4-5 days in the fridge or freeze in cube if you want to keep for longer.
You can use half basil, half spinach it works beautifully.
You can replace the almond or pine nuts by pecan nuts, walnuts or Hazelnuts. You can also reduce or add more of garlic, olive oil or parmesan cheese. Feel free to make it to your taste …
You can use it on toast, pasta, salad or to season whatever dishes you want to… it’s simply delicious.
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