Homemade pesto has a lovely fresh zing to it that you don’t get with store bought and you can also control the oils that go in and add ingredients that you fancy.
I always use olive oil or flax oil to make pesto because of its lower Omega 6 content and flax has the added benefit of being high in Omega 3. Two of my favourite ingredients to add to this recipe an avocado or a cup full of peas (defrosted).
The Parmesan is a tasty addition but makes this a treat dish because of its saturated fats.
Really the basil should be finely chopped but you can cheat and use a small food processor. I’ve used a Nutibullet which has given it the smooth consistency.
You can use pesto to add picquancy to many things. Pasta, chicken, fish or salads.
I’ve used flax oil in this to up the omega three content but you can just use all olive oil. Don’t use flax if you are going to be cooking this pesto.
- Serves: 4
- Rating: Easy
- Prep time: 5 minutes if using a blender, half an hour if doing it by hand.
- Cook time: None
- 60g Parmesan
- 30g pine nuts
- 2 cloves garlic
- 60g basil
- 1 1/2 tbs extra virgin olive oil
- 1 tsp flax oil
- Juice of half a lemon
- 1 pinch is salt (optional)
If using a nutibullet put the dry ingredients in first, then the basil and then the wet ingredients. Pulse until desired consistency is obtained. If there is not enough liquid add a touch more lemon.
If making in by hand then finely chop the basil in small batches, putting each batch in a mixing bowl when done.
Chop the pine nuts and garlic together finely with the salt is using and add to the basil.
Grate the Parmesan and add it to the mix along with the oils and lemon juice.
Serve immediately although it will keep in an air tight container in the fridge for a few days. It will loose its vivid green colour when exposed to air.