Sonia’s B&B Basil Pesto

Depending on what you like, add more garlic if you like it hot, remove the parmesan if you want a dairy free pesto or use sunflower seeds in replacement of the pinenuts if you have a nut intolerance. This is a guide only recipe – play around with the quantities according to your taste.

Sonia’s B&B Basil Pesto

Sonia’s B&B Basil Pesto

Ingredients

  • 3 cups Salute Oliva EVOO (Extra Virgin Olive Oil)
  • 2 pots of B&B Basil – available to purchase at Bendigo Wholefoods, pick leaves off stalks
  • 4 cloves garlic, peeled and roughly chopped
  • ½ cup pinenuts, toasted until golden brown and cooled
  • ½ cup grated parmesan cheese
  • sea salt – Mt Zero a good choice

Method

  1. In a blender, blitz the garlic, pinenuts and cheese in the oil until smooth.
  2. Season with sea salt to taste.
  3. Add basil leaves and blitz until just pureed. The less you blitz, the greener your pesto will be.
  4. Store in fridge or freeze in ice cubes.
http://www.foodfossickers.com.au/recipes/sonias-bb-basil-pesto/