Basil pesto (reduced Parmesan & salt free)

Makes: 1 cup

Ingredients

  • ¼ cup pine nuts (alternatively, use flaked almonds)
  • 1 ½ cups basil leaves
  • 1 Tbsp garlic, minced
  • 1 Tbsp fresh lemon juice ¼ cup parmesan,
  • finely grated (alternatively, use pecorino)
  • 1/3 cup good quality extra virgin olive oil

Method

1. Toast pine nuts in oven until golden. Set aside to cool.
2. Combine pine nuts, basil, garlic, lemon juice and parmesan in a bowl (if using hand blender) or bowl of a food processor. Process until finely chopped.
3. While blending, slowly add oil in a thin stream until well emulsified.

Variations

  • For a rocket and walnut pesto, replace pine nuts with ¼ cup toasted walnuts and the basil with 1½ cups rocket leaves.
  • For a Sicilian twist, replace pine nuts with raw almonds and add 1 handful of crushed cherry tomatoes to make pesto a la trapenese.
View Basil pesto(parmesan & salt free)

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