Pesto 3-Ways

Not 1, not 2, but 3 easy homemade pesto recipes, absolutely bursting with fresh herbs, creamy toasted pine nuts and a few surprises!

Key Details

  • Prep time: 10 minutes
  • Difficulty: Easy

Ingredients

  • a handful of pine nuts
  • 1/2 garlic clove
  • a handful of fresh basil, remove the stalks 
  • a handful of parmesan, freshly grated 
  • extra virgin olive oil 
  • salt and pepper to season 

Classic Pesto 

  • a handful of pine nuts
  • 1/2 garlic clove
  • a handful of fresh basil, remove the stalks
  • a handful of parmesan, freshly grated
  • extra virgin olive oil
  • salt and pepper to season

Toast your pine nuts in a pan on low-medium heat. Keep an eye on them as they’ll go golden quickly.

Add to a blender with 1/2 garlic clove, basil leaves, parmesan and a good glug of olive oil. Blitz and loosen with more olive oil if needed. Season to your tastebuds.

Tomato Pesto

  • a handful of pine nuts
  • 1/2 garlic clove
  • a handful of fresh basil, remove the stalks
  • a handful of parmesan, freshly grated
  • a handful of sundried tomatoes
  • 1/2 lemon, zest of
  • extra virgin olive oil
  • salt and pepper to season

Toast your pine nuts in a pan on low-medium heat. Keep an eye on them as they’ll go golden quickly.

Add to a blender with 1/2 garlic clove, basil leaves, parmesan, sundried tomatoes and lemon zest. As your sundried tomatoes normally come in an oil, lessen the amount of oil you add initially and you can always add more to loosen if needed. Season to your tastebuds.

Salsa Verde Pesto 

  • a handful of pine nuts
  • 1/2 garlic clove
  • a handful of fresh basil, remove the stalks
  • a handful of fresh parsley, remove the stalks
  • a handful of fresh mint, remove the stalks
  • a handful of parmesan, freshly grated
  • 1 lemon, juice of
  • extra virgin olive oil
  • salt and pepper to season

Toast your pine nuts in a pan on low-medium heat. Keep an eye on them as they’ll go golden quickly.

Add to a blender with 1/2 garlic clove, basil leaves, parsley, mint leaves, parmesan and a generous glug of olive oil. Blitz and loosen with more olive oil if needed. Season to your tastebuds.

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