Ingredients
3 cups basil stems removed
250ml Extra Virgin Olive Oil
2 cup parmesan cheese grated
1 clove garlic
1 pinch salt flakes
40ml Verjuice
1 cup almonds or nuts of choice
20ml Extra Virgin Olive Oil to top pesto
3 cups basil stems removed
250ml Extra Virgin Olive Oil
2 cup parmesan cheese grated
1 clove garlic
1 pinch salt flakes
40ml Verjuice
1 cup almonds or nuts of choice
20ml Extra Virgin Olive Oil to top pesto
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
Place in the food processor in this order; 2 tbsp verjuice, ½ cup extra virgin olive oil, half the basil leaves, pinch of salt, garlic clove, remaining basil leaves, nuts, and parmesan.
2
Blitz until combined and then slowly add the remaining ½ cup extra virgin olive oil and blend until well combined.
3
Pour into your jar and drizzle just enough extra virgin olive oil on top to seal the pesto.
4
Seal with a lid and refrigerate.
1
Place in the food processor in this order; 2 tbsp verjuice, ½ cup extra virgin olive oil, half the basil leaves, pinch of salt, garlic clove, remaining basil leaves, nuts, and parmesan.
2
Blitz until combined and then slowly add the remaining ½ cup extra virgin olive oil and blend until well combined.
3
Pour into your jar and drizzle just enough extra virgin olive oil on top to seal the pesto.
4
Seal with a lid and refrigerate.
