Homemade basil pesto happens to be one of the easiest sauces to make and the taste is a guaranteed winner. Did you know? Basil has almost twice as much vitamin C as oranges. It is considered one of the most nutritious herbs, rich in vitamin A and C and contains potassium, magnesium, and iron. It’s health benefits include:

Immune-booster

Anti-inflammatory

Antioxidant

Anti-aging properties

Cancer-fighter

Pain-reducer (analgesic)

Fever-reducer (antipyretic)

Liver-protector (hepatoprotective)

Things you will need: 1 cup unsalted cashews (swap with pine nuts, almonds or walnuts)

6 cloves of garlic

1 ⁄ 3 cup of olive oil

cup of olive oil 4 cups basil leaves

1 ⁄ 3 cup of grated parmesan cheese

cup of grated parmesan cheese Salt and pepper

3 chili peppers





The Process:

Add the cashews, garlic, basil leaves, parmesan and chili in the food processor and pulse until finely chopped. While the food processor is running, slowly add the oil in a thin steady stream until well combined. Occasionally stop to scrape down the sides of the food processor if you need to. Add a pinch of salt and freshly ground black pepper to taste. Top with oil and store in an airtight container in the fridge for 1 week, or you can freeze it for up to 6 months . Toss with pasta, dollop over baked potatoes, meat or fish, or spread onto toasted bread.

Food Hacks:

Put a few basil clippings with about 10cm stems in a glass of water and place it in a bright spot in your kitchen. When the roots are about 2 inches long, you can plant them in pots. Pour or spoon your pesto into ice cube trays and freeze. Pop out the cubes and transfer them to freezer bags or containers. Each cube is approximately 1 tablespoon.

Note: This recipe is adapted from my OG food blog favouritefood.wordpress.com



Did you make this recipe? Please let me know in the comments below how it turned out.

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Simple Basil Pesto Recipe was last modified: by

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