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Basil Pesto

September 30, 2016 By Lee-Ann 7 Comments

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This recipe for basil pesto is absolute must have! So easy to make - just blend/process it all together - my kind of recipe! And it tastes so much better than store bought and no weird ingredients!

This is such a versatile recipe to have in your back pocket - you can use it in so many other recipes or just as a dip or even part of a cheese platter just to name a few.

Basil Pesto - just put it all in the food processor and your done

This pesto recipe is one of the ingredients in my Basil Pesto Crusted Lamb Racks - these are an absolutely mouth watering combination of lamb, basil (pesto) and parmesan mixed with breadcrumbs to create a gorgeously crunchy crust. So yum!

Lee-Ann ♥

Some suggestions for your new found Basil Pesto skills:

Basil Pesto Crusted Lamb Racks

Pesto Lamb Cutlets with Prosciutto

Caprese Pesto Pasta Salad

Basil Pesto - just put it all in the food processor and your done
Print Pin

Basil Pesto

Makes about 2/3 cup - super easy and super yummy basil pesto - tastes so much better than store bought!
Course Sauce/Condiment
Cuisine Modern Australian
Total Time 10 minutes
Servings 1 cup
Calories 45kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 1 1/2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 1-2 cloves garlic
  • 50 g fresh parmesan cheese grated
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • salt to taste

Instructions

  • Add ingredients to the bowl of a food processor/blender and process until almost smooth - adjusting oil as you go if needed. Add salt to taste.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Calories: 45kcal
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Reader Interactions

Comments

  1. Nancy Falardeau says

    July 10, 2017 at 4:07 am

    Do you need 5 1/2 cups or 1 1/2 cups of basil leaves? The recipe on the orinal pin says 5 1/2 cups and when you click the make it button, the recipe says 1 1/2 cups. Thank you!

    Reply
    • Lee-Ann says

      July 10, 2017 at 11:45 am

      Hi Nancy!
      You only need 1 1/2 cups of basil leaves - not sure how I got to 5 1/2 cups when pinterest converted it - that's a lot of basil! Thanks so much for reaching out and asking - I will fix it. PS you are my first ever comment Woo Hoo!!! Hope you like the pesto L x

      Reply
  2. Nancy Falardeau says

    July 10, 2017 at 12:02 pm

    Thank you! I thought that 5 1/2 cups of basil leaves was a lot! Thank you for responding! I am sure that I'll love this recipe!

    Reply
    • Lee-Ann says

      July 10, 2017 at 12:34 pm

      No problem, sorry about the confusion! I have just fixed it...thanks for bringing it to my attention, and thanks for looking at my blog!

      Reply
      • Nancy says

        July 11, 2017 at 1:57 am

        You're welcome!

        Reply
  3. Josephine B says

    April 29, 2018 at 3:20 pm

    Hi Lee-Ann, From one Aussie (Hills district) to another - Love the idea of homemade pesto as you mentioned, we don't know what's in store bought like the sugar. Since hubby and I are on the "Keto" menu this is right up our alley. My question is - can you tell me how long this keeps and of course in the fridge? I would love any "NO CARBS" recipes you can throw our way.

    Reply
    • Lee-Ann says

      April 30, 2018 at 12:45 pm

      Hi Josephine, once I make my pesto I put it in an airtight container then pour a thickish layer of oil on top to stop any oxidisation - I make sure the whole surface is well covered with at least 1/2 to 1 cm of oil then pop the lid on & keep it in the fridge for about a month. (Sometimes a bit more!) I'm no expert on food expiry etc but we haven't had a problem eating it yet!
      As for no carb recipes - Pesto Lamb Prosciutto Cutlets (don't let the bad photo fool you - BEST CUTLETS EVER - usually my husband's birthday meal!) Chicken Tenders with Whole Grain Mustard Cream Sauce & Oven Roasted Lamb Ribs with Yoghurt Mint & Garlic Sauce just to name a few of my favourites!
      Hope that isn't too forward???? 🙂
      Thanks so much for taking the time to write in, I really appreciate it!
      Lee-Ann & fellow NSW Aussie! x

      Reply

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