Basil and pine nut pesto

Basil and pine nut pesto

By
From
Zest
Makes
1 cup
Prep
10 mins
Photographer
Ian Hofstetter

Ingredients

Quantity Ingredient
2 cups basil leaves
1/3 cup parmesan or pecorino, grated
1/4 cup pine nuts, toasted
2 garlic cloves, crushed
1/4 cup salt-reduced vegetable stock
1 tablespoon olive oil

Method

  1. Combine the basil, parmesan, pine nuts and garlic in a food processor or blender and process until finely chopped.
  2. With the motor running, gradually drizzle in the stock and oil until a paste-like consistency is achieved.
  3. Store, chilled, in an airtight container for about 1 week.

Variations

  • –If you like, make the pesto with 1 cup of basil leaves and 1 cup of flat-leaf parsley leaves.

    –For a change of flavour, replace the basil with coriander or parsley – or combine all three.

    –All the pestos can be stored in an airtight jar in the refrigerator where they will keep happily for up to a week. The ingredients may separate into layers, but you simply give them a stir before using.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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