Classic Green Pesto
Little effort, maximum effect: Home-made pesto smokes all shop-bought varieties.
Servings 6 - 2 tbsp each
- 2 cups packed fresh basil leaves ca 3 small bunches
- 50 g pine nuts
- 50 g pecorino cheese
- 150 ml extra virgin olive oil
- 1 garlic clove
- Salt and Pepper to taste
Dry-roast the pine nuts in a pan until golden.
Pulse the whole lot in the food processor until smooth.
If you don’t want to use the pesto straight away, transfer it into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.
If you are freezing, process without the cheese and pour into an airtight container, drizzle olive oil on top and freeze for up to 3 months. Thaw in the fridge overnight. Add the cheese before serving.
Variations: use half spinach, half basil / add a chili pepper for heat / use walnuts instead of pine nuts / add a squeeze of lemon juice
I calculated 2 tbsp per portion, which is quite generous. One tablespoon would be 120 calories, 12g fat and 0.8 net carbs.
Calories: 245kcal | Carbohydrates: 2.2g | Protein: 3.4g | Fat: 25.6g | Sodium: 50mg | Potassium: 175mg | Fiber: 1.4g | Sugar: 0.3g