AuthorAngélique WilsonTraditional vegetarian Italian pesto, super quick to make and delicious.
50 g Basil leaves
150 ml Extra virgin olive oil
½ Lemon juice
25 g Pine nuts
1 Clove of garlic
1 pinch Sea salt
1
Finely chop the pine nuts, garlic and add to a mixing bowl with the lemon juice and olive oil.
2
In a food processor blend the basil for 10 seconds with a drizzle of oil olive.
Once blended add to your mixing bowl and pour in the rest of the olive oil and mix well.
Season, mix for the final time and serve.
Ingredients
50 g Basil leaves
150 ml Extra virgin olive oil
½ Lemon juice
25 g Pine nuts
1 Clove of garlic
1 pinch Sea salt
Directions
1
Finely chop the pine nuts, garlic and add to a mixing bowl with the lemon juice and olive oil.
2
In a food processor blend the basil for 10 seconds with a drizzle of oil olive.
Once blended add to your mixing bowl and pour in the rest of the olive oil and mix well.
Season, mix for the final time and serve.