Basil Pesto

By Dixie Elliott

Basil Pesto
Basil Pesto recipe, brought to you by MiNDFOOD.

Basil pesto is a versatile condiment to serve with a variety of foods from salmon to lamb to fresh tomatoes on toast. It’s also very simple to make and will keep fresh and flavoursome for up to a week in the fridge.

Makes approx. 1½ cups

1 large bunch basil, leaves removed

½ cup toasted pinenuts

1 cup grated parmesan

1 lemon, finely grated rind (optional)

2 garlic cloves, crushed

¾ cup olive oil

Put basil leaves, pinenuts, parmesan, lemon (if using) and garlic into a food processor and process until finely chopped. With the processor motor running, slowly add the oil through the funnel, until a thick smooth paste forms. Spoon pesto into a jar. Cover the surface with a layer of oil to prevent  discolouring. Will stay fresh in the fridge for up to 1 week.


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