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Make your own pesto

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Once you make your own pesto, you never go back to the supermarket bought.

It tastes so fresh and so vibrant, and it’s a great excuse to go to the farmer’s market to gather some of the ingredients. It freezes perfectly in portions, so you can make a batch and have it to hand whenever you need it.

Quick, easy, and bursting with nutty, basil flavor, our homemade basil pesto is an incredibly fresh sauce. It’s very simple to make, and so much better than any pesto sauce from a jar! Double up and make a stash of pesto for your freezer!
Preparation time:15 minutes

Total time: 15 minutes
Ingredients: 100g Vegetarian Parmesan cheese roughly broken into chunks, 60g fresh basil leaves washed, with stalks removed, 1 clove of garlic, 50g pine nuts, 50g blanched almonds, 1 lemon zest & juice, 125ml extra virgin olive oil, and kosher salt and black pepper to taste.
Instructions

First, break up your Parmesan cheese and place it in your food processor or blender. Next, add your fresh basil leaves, followed by fresh garlic clove, pine nuts, and blanched almonds.

Basil pesto 9 | Make your own pesto

Now add the zest of one lemon and freshly squeezed lemon juice. Lastly, add in your extra virgin olive oil.

Secure the lid on your food processor or blender and blitz until you have a creamy smooth pesto. Taste and season with kosher salt and freshly ground black pepper. That’s it! It’s ready to use – enjoy!
For tips on how to freeze and other useful information check out our website https://www.splashoftaste.com/pesto/

Nutrition/Sodium: 116mg | Calcium: 103mg | Vitamin C: 3mg | Vitamin A: 284IU | Sugar: 1g | Fiber: 1g | Potassium: 70mg | Cholesterol: 5mg | Calories: 154kcal | Trans Fat: 1g | Monounsaturated Fat: 9g | Polyunsaturated Fat: 3g | Saturated Fat: 3g | Fat: 15g | Protein: 4g | Carbohydrates: 2g | Iron: 1mg

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