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Homemade pesto brings a burst of fresh, vibrant flavour along with a rich dose of healthy unsaturated fats from olive oil and nuts. Making it from scratch keeps the ingredients simple and natural, letting you enjoy a classic sauce without added sugars, salt or preservatives.
- 2 handfuls of fresh basil, chopped
- 30g pine nuts
- 30g Parmesan cheese, grated (or vegan hardcheese)
- 1 tsp garlic powder
- Juice from half a lemon
- 1 tsp olive oil
- 1 tbsp water
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Place all ingredients in the blender and blend until combined to your desired consistency.
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Storage information
Store in an airtight container for 2-3 days. Also suitable for freezing - simply defrost in the fridge overnight or at room temperature for 2-4 hours.
Tip
You could make a larger batch and use it for a sandwich filling, to stir through pasta, as a salad dressing or on meats and tofu for dinner.
Cost-saving tips
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