Homemade Basil Pesto
Deeply-flavoured homemade basil pesto, delicious when stirred through warm shirataki noodles, or combined with cream cheese and used to stuff a chicken breast.
Servings 4
Calories 246kcal
Ingredients
- 70 g olive oil
- 30 g pine kernels
- 3 cloves garlic peeled and roughly chopped
- 40 g basil leaves
- 30 g Parmesan cheese finely grated
- squeeze fresh lemon
- salt and freshly ground black pepper
Instructions
- Have all your ingredients prepped and ready.
- Take one tablespoon from the measured olive oil and add to a pan along with the pine nuts and roughly chopped garlic. Cook over a moderate heat for a minute or two until the pine nuts and garlic turn golden. Set aside to cool slightly.
- Place the basil leaves, grated Parmesan and all the remaining olive oil to a small food processor. Tip in the roasted pine nuts and garlic, as well as the oil it was fried in. Add a generous squeeze of lemon.
- Blitz until smooth, stopping halfway to scrape down the sides of the bowl. Season with salt and black pepper.
- Store in the fridge for no longer than 3-4 days. There are plenty of recipes on this site that uses this pesto. Use the search bar to run a search on "pesto".
Notes
The pesto can be used immediately, or it can be stored in the fridge for up to a week. If you are a vegetarian or avoiding dairy, you can replace the Parmesan with a tablespoon of Nutritional Yeast Flakes. * A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 246kcal | Carbohydrates: 1.2g | Protein: 4.4g | Fat: 25g