Quick and easy recipe for pesto from Nutritional Therapist, Sarah Brereton.

 

Ingredients:

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

 

Method:

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