Homemade Pesto [vegetarian]

Name: Homemade Pesto [vegetarian]
Prep time: 15 min
Ingredients: 1 large bunch of basil; 100ml olive oil [UK 3.4 fl oz / US 1/2 cup]; 50g pine nuts [1.75 oz]; 50g vegetarian parmesan style cheese (finely grated) [UK 1.75 oz / US 1/2 cup]; 2 garlic cloves (crushed); salt & pepper

Published on July 15, 2013 | In Italian | By theflexitarian |

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- Prep Time
- 15 Minutes
- Difficulty Level

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Homemade pesto has so much more flavour than store bought one. You’ll be surprised on how easy it is to make.

It keeps in the fridge for a while so you can make some in advance and use it for pasta, dish, sandwiches etc….

You can use a pestle and mortar or a food processor to blend it all together.

Dairy-Free, Gluten-Free, Raw, Soya-Free

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Ingredients

1 large bunch of basil
100ml olive oil [UK 3.4 fl oz / US 1/2 cup]
50g pine nuts [1.75 oz]
50g vegetarian parmesan style cheese (finely grated) [UK 1.75 oz / US 1/2 cup]
2 garlic cloves (crushed)
salt & pepper

Nutrition Info

Instructions

If using a food processor insert the chopping blade into the bowl of the food processor. Add basil and process until finely chopped. Add crushed garlic and pine nuts and once again process until finely chopped. Put the mixture into a bowl. Add olive oil and parseman and mix well with a fork until well blended. Season to taste.
If you do not have a food processor you can mash together basil, garlic and pine nuts with a pestle and mortar until you have a paste. Then add olive oil and parseman and mix well with a fork until well blended. Season to taste.