You can never go wrong with a jar of homemade pesto in the fridge!
Homemade pesto is as versatile in the kitchen as a can of tomatoes. Spread it on meat, stir it through pasta, add it to a club sandwich with cream cheese, dollop it onto soups, spread on a pizza base or serve it as a dip on a charcuterie board – the options are endless.
You can use all basil, or all parsley for this recipe too. Make sure you include the stalks of the herbs in this pesto. In fact, you can use entirely stalks if you want – they have a great herby flavour!
You don’t have to use pine nuts in this recipe either, I sometimes use a mix of cashews, sunflower and pumpkin seeds.If you’re wanting to make this pesto vegan, just leave out the Parmesan.
This recipe is from the June/July issue of NADIA magazine.
- basil 1½ cups
- flat leaf parsley (leaves and stalks) ½ cup
- garlic ½ clove
- toasted pine nuts ¼ cup
- grated parmesan ¼ cup
- extra virgin olive oil ⅓ cup
- lemon juice 1-2 tablespoons
- salt and black pepper
- Combine basil, flat leaf parsley (leaves and stalks), garlic, toasted pine nuts and grated parmesan in a food processor.
- With the motor running, slowly add extra virgin olive oil, then season to taste with lemon juice, salt and black pepper.