JC's Traditional Pesto
There is an array of ways to use Basil Pesto. Add to any of your favourite savory meals for a fresh kick or check out JC’s tips below to improve your pesto game:Pesto ButterPesto MeatballsPesto SaladPesto Chicken and VegetablesPesto Fritters
Equipment
- 1 Oven Tray Or Frypan
- 1 Food Processor
Ingredients
- 1 1/2 Cup Basil Leaves
- 3/4 Cup Parmesan Shredded, or vegetarian hard cheese
- 1/4 Cup JC's Premium New Zealand Pine Nuts Toasted
- 2 Small Garlic Cloves Halved
- 5 Tbsp. Olive Oil
Instructions
- To toast Pine Nuts: Preheat oven to 180℃, spread Pine Nuts over a baking tray and bake for 5 minutes; or lightly toast in a dry frypan over medium heat until lightly brown.
- Process the basil, parmesan, pine nuts and garlic in a food processor until finely chopped.
- With the motor running, gradually add the oil in a thin, steady stream until combined.
Notes
- Swap out the Pine Nuts for JC’s Cashews, Walnuts, Almonds, Pecans, Sunflower Seeds, Pistachio Kernels or Pepitas! Try the different flavours you get from swapping.
- When using Pepitas or Pistachio Kernels, crush them beforehand to stop small chunks not grinding and mixing with the basil leaves.
- Add some spinach, kale, or any other green leaves with the herbs.
- Any leftover pesto can be stored in an airtight jar and refrigerated for up to one week or frozen for in the freezer for up to 3 months.