I hope you love this super easy basil pesto resipe as much as it is loved in our house. I know I recently shared it with my sister and now she loves it too.
That’s a pot of basil on my balcony there on the left. Did you know it grows great in pots? Give it a try because I’m sure it tastes sweeter when you grow it!
I always find it strange that the store bought pesto contains so many ingredients when it really doesn’t need to. I also have a problem with getting indigestion when eating garlic or things with garlic in them, like pesto. And they tend to overpower pesto with garlic.
So this recipe is garlic free and you’ll be surprised that it is also dairy free. That’s right, no parmesan cheese either.
But don’t let yourself think this won’t be tasty because it is sensational and can be used in many ways to make the very best meals.
Another great thing is that it makes a big batch and it can be stored for up to 3 weeks in a jar in the fridge so you can use it for salads, on meats, on wraps, with veggies, you name it, get creative because it tastes great.
The only important thing to remember is you need to leave it for at least 24 hours before using it. At first it tastes bitter but leaving it to sit will allow the sweetness of the basil and pine nuts to meld together. Then you’ll be able to dip your finger in for a taste, my daughter does and she loves it
- 80g (2.8oz) basil – it doesn’t matter, just use a whole bunch – remove the leaves from stems
- 150g (5.2oz) pine nuts
- ½ cup olive oil – add a little more if you think it needs to be a bit smoother
- ½ teaspoon lemon juice
- pinch salt
- Place everything in the blender and blend until smooth. You may have to stop it and scrape down the sides.
- Place in a jar and leave for 1-2 days before use
- Keeps in the fridge for a few weeks
This can literally be made in 10 minutes flat. Goes well with fish, chicken, beef and loads of other things too.
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