Monday

Basil Pesto

Basil Pinenut Pesto 

We like to make meals go further. Why not try this homemade pesto recipe.. It goes well mixed in with pasta or zoodles (zucchini noodles) one night and can be spread on chicken breasts the next for a healthy, flavoursome dinner! 








2 cups of fresh basil leaves
2 garlic cloves, halved
1/4 cup of pine-nuts
3/4 cup of grated Parmesan
5-6 tablespoons of olive oil

Preheat oven to 180°c. Spread pine-nuts on baking tray and roast in oven for 5 mins or until toasted. Place aside and cool.
Place pine-nuts, basil, garlic and Parmesan in food processor and process until finely chopped. With motor running, gradually add the oil to mixture until well combined.

Extra pesto can also be frozen for up to 4months. Place in air tight container smooth over, drizzle with olive oil and freeze.