5 Easy Pesto Recipes
1. Basic Basil Pesto
Ingredients:
- 80 g fresh basil leaves
- 50 g pine nuts
- 50 g parmesan
- 150 ml olive oil
- 2 garlic cloves
Method:
Use a small frying pan to toast the nuts until golden brown.
Combine all ingredients in a food blender and mix until smooth.
Keep in the fridge and use within four weeks.
2. Spinach Walnut Pesto
Ingredients:
- 1/4 cup walnuts
- 4 cups fresh spinach
- 2 teaspoons fresh lemon juice
- 1 ounce grated Parmesan cheese
- 1 garlic clove
- 1/4 teaspoon crushed red pepper
- 3 tablespoons olive oil
- 2 tablespoons warm water
Method:
Use a small frying pan to toast the nuts for a few minutes.
Place spinach, walnuts, parmesan cheese, garlic, lemon juice, and crushed red pepper in a food blender and mix until smooth. Gradually add the oil, and finally the warm water to the mix.
Keep in the fridge and use within four weeks.
3. Wild Bear’s Garlic Pesto
Ingredients:
- 40 g pine nuts
- 100 g wild garlic leaves, chopped
- 50 g Parmesan cheese, finely grated
- 40 ml olive oil
- salt
- pepper
Method:
Use a small frying pan to toast the nuts until golden.
Place the dry ingredients into a food blender and mix for 10-20 seconds. Then gradually add the olive oil. Add salt and pepper to taste.
Keep in the fridge and use within four weeks.
4. Red Pepper & Parsley Pesto
Ingredients:
- 280 g roasted red peppers, preserved, drained
- 50 g grated parmesan cheese
- 30 g fresh parsley
- 80 g cashew nuts, unsalted
- 1 garlic clove
- 30 ml olive oil
- ½ tsp fine sea salt
Method:
Use a small frying pan to toast the nuts for a few minutes.
Place the dry ingredients into a food blender and mix for 10-20 seconds. Then gradually add the olive oil. Add salt to taste.
Keep in the fridge and use within four weeks.
5. Yellow Coconut Turmeric Pesto
Ingredients:
- 1 cup fresh basil leaves
- 3/4 cup full-fat coconut milk
- 1 Tsp lemon juice
- 4 garclic cloves
- 2 tsp ground turmeric
- 2 Tsp olive oil
- 1 tsp sea salt
Method:
Place the dry ingredients and the coconut milk and lemon juice into a food blender and mix for 10 seconds. Then gradually add the olive oil. Add salt to taste.
NOTE: turmeric may stain your blender.
Keep in the fridge and use within four weeks.
