Why This Ingredient Is Special
Basil Pesto: Toast the nuts dry and let them cool. Chop the garlic, nuts and parmesan, pulse in the basil briefly, and work in the oil only until a coarse pesto forms. Don't blend it warm, or…
Ingredients
- basil leaves60 g
- parmesan50 g
- pine nuts or sunflower seeds40 g
- 1 small garlic clove
- olive oil120 ml
- lemon juice1 tsp
- salt
Method
- Toast the nuts dry and let them cool.
- Chop the garlic, nuts and parmesan, pulse in the basil briefly, and work in the oil only until a coarse pesto forms.
- Don't blend it warm, or it turns dark and bitter.
Substitutions
Replace pine nuts 1:1 with sunflower seeds, almonds or walnuts. Replace parmesan with a hard, savory cheese; for vegan, use 2 tbsp nutritional yeast plus more salt.
Storage
Covered with oil, 4 days refrigerated or frozen for 3 months.