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.
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
Basil Pesto
Makes about 2/3 cup - super easy and super yummy basil pesto - tastes so much better than store bought!
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.
Recipe Notes
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
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!
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
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!
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!
You’re welcome!
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.
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