Easy Basil Pesto

Course: Dips & Sauces, Sides

Cuisine: Vegetarian

Diet: Gluten Free, Egg Free, Low Calorie, Dairy Free, Vegetarian

Time: Max 10 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: egg-free, gluten-free

Prep Time: 5

Total Time: 5

Servings:

Calories: 233kcal

1 cup (20 g) basil, fresh
¼ cup (25 g) vegetarian parmesan, grated (make sure to use a non-animal rennet version if you're vegetarian. ¼ cup = ca. 25g)
3 tbsp walnuts
1 clove garlic
¾ tsp salt
½ tsp black pepper
5 tbsp olive oil

Get Recipe Ingredients

Chop the basil leaves and nuts and place in a large glass.
Grate the garlic and cheese (if using) and add to the mixture, along with the salt and pepper.
Add the oil and mix well with a spoon. Alternatively you can use a hand blender or food processor to mix everything together.
If necessary, transfer to a smaller glass for storing, and pour on a little more oil to seal the pesto.
Cover in cling wrap and it should keep for up to two weeks in the fridge.