The Best Pesto Recipe

A good pesto can elevate so many dishes as well as creating a delicious base for a pasta sauce.

I use this pesto for pasta, salads, warmer dishes that need a little extra flavour and anything and everything. It’s SO good.

Ingredients:

40g pine nuts

35g cashews

1 large bag of basil

100ml olive oil

Juice 1 lemon no pips - if olive oil is out of your budget then I find adding more lemon juice is a good way to still enjoy a great pesto even if it’s a little more citrusy

40-45g of Parmesan

Salt and pepper to taste

Method:

1. Measure out the ingredients

2. In your pan, toast pine and cashew nuts - be sure to keep an eye on these and pop the cashews in for a minute or so before adding the pine nuts. You can also smash the cashews for a more even toasting.

3. Grate your parmesan

4. Pop all your measured out ingredients, including the toasted pine nuts into a blender and blend - sometimes you need to stop the blender and use a spatula to push the ingredients down. Do not do this when the blender is running or you’ll cause your utensil (and maybe blender) an unnecessary injury or RIP.

5. Salt and pepper to taste.

This recipe is elite and any spare can be popped in the freezer.

Whilst pesto is a higher calorie sauce, it has so many great health benefits like anti inflammatory and helping to support heart health and should be enjoyed as part of a balanced diet.