Quick and easy recipe for pesto from Nutritional Therapist, Sarah Brereton.
Handful of fresh basil leaves
3 cloves garlic, peeled
3 tablespoons pine nuts
45g freshly grated Parmesan
Rock salt and freshly ground black pepper, to taste
80ml olive oil
1. To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
2. Store in an airtight container in the refrigerator for up to 1 week.
Add this Healthy Pesto to Healthy Pesto Chicken and Veg Salad