How long will the pesto last?

Homemade pesto will last up to 10 days in the fridge in an airtight container.

Can I make pesto without pine nuts?

You can! Just replace them with other nuts like cashews, walnuts, and almonds or you can use sunflower seeds or pumpkin seeds. If you can, toast the nuts or seeds first in a dry pan for a couple of minutes (watching it closely as they can burn quickly).

What are some ideas for using the pesto?

Pesto is such a staple in my kitchen and you can use it in so many ways! These are a couple of my favourite ways to use it to inspire you: - Make the best, Caprese-style orzo pesto pasta salad . - Swap mayo for pesto in this fresh and zingy pesto potato salad with crispy prosciutto and creamy burrata. - Toss through your favourite pasta for a quick and easy weeknight meal. - Dollop on top of your favourite pizza after cooking. - Spoon on top of labneh or hummus as a lovely dip topper. - Make cute little party crostini with a dollop of pesto, a little prosciutto and sliced tomatoes. - Mix through a pile of roasted veggies to make a delicious side.

How to Make Fresh Basil Pesto

Name: How to Make Fresh Basil Pesto
Prep time: 10 min
Total time: 10 min
Cuisine: mediterranean
Ingredients: 2 cups tightly packed fresh basil leaves; 1/2 cup finely grated parmesan cheese; 1/3 cup toasted pine nuts; 3 garlic cloves; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/2 cup extra virgin olive oil

Description

Once you’ve made your own basil pesto, you’ll never go back. It takes less than 10 minutes and is SO versatile. Toss through pasta, use as salad dressing, spoon over grilled meat or veggies or just spread on toast.

Ingredients

Units Scale

2 cups tightly packed fresh basil leaves
1/2 cup finely grated parmesan cheese
1/3 cup toasted pine nuts
3 garlic cloves
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 cup extra virgin olive oil

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Instructions

Add ingredients to a food processor. Get the 2 cups of basil leaves, 1/2 cup parmesan cheese, 1/3 cup toasted pine nuts, 1/2 teaspoon salt, 1 tablespoon lemon juice and the 3 garlic cloves in the bowl of your food processor. Blitz for a minute, until a chunky paste forms. Scrape down the sides of your bowl to make sure all the ingredients are having a chance to be blitzed up.
Pour in the olive oil. With the motor running, slowly pour the 1/2 cup of olive oil into the bowl of the food processor until a lovely thick pesto forms. The reason we’re pouring the oil in slowly while the motor is running is because it’ll make sure the pesto becomes a cohesive sauce, without the oil separating. Again, scrape down the bowl and blitz so everything is combined. And you’re done! Use a rubber spatula to get all the pesto out of the bowl. Store the pesto in an airtight container in the fridge for up to 10 days.

Notes

INGREDIENT NOTES: If you don’t have pine nuts, you can use cashews, walnuts, almonds, sunflower seeds or pumpkin seeds.

STORAGE INSTRUCTIONS: The pesto will start to darken in colour the longer it’s exposed to the air, so a trick I like to do is to cover the top of the pesto with cling film (so the cling film is touching the top of the pesto). This creates a barrier between the pesto and the air and will keep it green for longer.

Prep Time: 10
Category: sauces
Method: food processor
Cuisine: mediterranean

Nutrition

Serving Size: 20g
Calories: 137
Sugar: 0.3g
Sodium: 249mg
Fat: 13.5g
Saturated Fat: 3g
Unsaturated Fat: 10g
Carbohydrates: 1.2g
Fiber: 0.2g
Protein: 4.1g
Cholesterol: 6mg

Keywords: pesto, basil pesto, homemade pesto