Easy Basil Pesto
- 1 cup basil, fresh
- ¼ cup 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 pepper
- 5 tbsp olive oil
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.
Serving: 54g | Calories: 233kcal | Carbohydrates: 2g | Protein: 6g | Fat: 24g | Saturated Fat: 4.5g | Cholesterol: 9mg | Sodium: 555mg | Potassium: 78mg | Fiber: 0.7g | Vitamin A: 900IU | Vitamin C: 4.1mg | Calcium: 140mg | Iron: 0.7mg