Basil pesto
Nutrition content per serve
Energy: 115 calories (486 kJ) | Protein: 3g | Carb: 3g | Sugar: 0g | Total fat: 11g | Sat fat: 2.5g | Fibre: 4.5g | Serves 16 (makes approx. 1 cup) | Total time: 5 minutes
* Approximate values from Xyris Foodworks software
Ingredients
- 2 cups fresh basil leaves, packed (can use half the basil leaves with baby spinach)
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 2 cloves garlic, diced
Method:
- Blend all ingredients in a blender until combined. It should be smooth with some texture. If it is too chunky, add some more olive oil. If it is too thin, add some more nuts and blend again until you have your desired consistency.
Notes:
Basil pesto darkens when exposed to air. To store, place pesto in a jar with screw top lid, pour olive oil on the top of the pesto, covering completely, secure lid and store in the fridge. Pesto will stay brighter green this way.
Why it’s good for you:
- Olive oil is great source of monounsaturated fat, vitamin E and polyphenols that may protect your heart and reduce risk of chronic disease.
- Making homemade condiments can reduce the added salt, preservatives and overall saturated fat content. In addition, you can make it more cost-effective!
All information contained in this recipe has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional.