A quick and easy basil pesto recipe from Maggie's social media series, Cooking With Maggie.
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Step 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.
Step 2: Blitz until combined and then slowly add the remaining ½ cup extra virgin olive oil and blend until well combined.
Step 3: Pour into your jar and drizzle just enough extra virgin olive oil on top to seal the pesto.
Step 4: Seal with a lid and refrigerate.
3 cups basil stems removed
250ml 1 cup Extra Virgin Olive Oil
2/3 cup parmesan cheese grated
1 clove garlic
1 pinch salt flakes
40ml 2 tbsp Verjuice
1 cup almonds or nuts of choice
20ml 1 tbsp Extra Virgin Olive Oil to top pesto