Truly Yummy Green Basil Pesto
Fresh, vibrant, and bursting with flavour, this homemade green basil pesto is not only gluten free and dairy free, but also healthy and truly yummy! Unlike store bought jars that contain cheese, this vegan friendly version delivers a rich, creamy texture by blending half the pine nuts and keeping the rest whole for a delicious crunch.
This versatile pesto is a must have in your kitchen. Stir it through pasta for a quick, easy meal, mix it with extra olive oil for a flavourful dressing or blend it into mayonnaise for a tasty dip. You can even use it as a flavour bomb to top off soups. Try it on top of my Truly Yummy Minestrone or use it in my Truly Yummy Chicken Pesto Pasta recipe where I add soya cream to create a velvety green sauce.
It’s healthier, fresher, and preservative free, plus it freezes beautifully, so you can always have a batch ready to go. Once you try this homemade version, you’ll never go back to store bought pesto again!
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Truly Yummy Green Basil Pesto
Ingredients
- 100 ml extra virgin olive oil recommend Belazu Early Harvest extra virgin olive oil
- 180 grams fresh green basil 6 supermarket bags of fresh basil
- 3 gloves of garlic, crushed
- 1 lemon, juiced
- 120 grams pine nuts toasted or untoasted
Instructions
- Chop the basil leaves in the blender with a drop of olive oil.
- Add half of the pine nuts (60 grams) and blend until finely chopped. Add a little more olive oil to help it grind.
- Mix in the remaining ingredients, garlic, lemon juice and the remaining olive oil.
- Transfer to a bowl and stir in the remaining pine nuts. Season with salt and pepper.
