Recipes › Sauces, bases and sides

• Sauces, bases and sides
• 10 min
• Gluten-Free
• Pescatarian
• Vegetarian

Basil pesto

Classic pine nut and basil pesto, made with vegetarian hard cheese.

Calories

196

Protein

4 g

Carbs

2 g

Fat

20 g

Per serving. Makes 6 servings.

Ingredients

• 50 g Fresh basil
• 40 g Pine nuts
• 40 g Vegetarian hard cheese
• 2 Garlic
• 90 ml Olive oil
• 1 tbsp Lemon juice
• 1 g Salt

Contains: Milk. Always check the labels of what you buy.

Method

1. Toast the pine nuts in a dry frying pan over a medium-low heat for 2–3 minutes, shaking often, until golden. Tip onto a plate to cool.
2. Pick the basil leaves (discard the thick stalks), peel the garlic and finely grate the cheese.
3. Blitz the basil, cooled pine nuts, garlic and cheese in a food processor to a coarse paste, scraping down the sides once.
4. With the motor running, pour in the olive oil and lemon juice in a thin stream until the pesto is loose and glossy. Season with the salt.
5. Spoon into a jar and cover the surface with a thin film of oil. Keeps 5 days in the fridge.

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