Homemade Pesto
Prep time: 
Total time: 
Serves: 1½ cups
  • 2 large bunches of basil, leaves picked (about 8 cups in total), washed and drained well to remove any excess water
  • 2-4 cloves of garlic
  • 2 tablespoons (40g) of a good parmesan cheese, roughly chopped
  • ¼ cup cashews or pinenuts, toasted
  • 2 tablespoons extra virgin olive oil
  • ½ cup cold vegetable stock (I used about ½ of a Massel vegetable stock cube dissolved in ½ cup water)
  1. Place basil, garlic, cheese and cashews in a food processor and blitz until everything is finely chopped.
  2. Add oil and blitz again for 20-30 seconds, then slowly add the vegetable stock down the shute with the machine still running.
  3. Blend on high speed for about 30 seconds until really well combined and the pesto is quite smooth.
  4. Plop into ice cube trays and freeze for 12 hours.  Remove from trays, place in a plastic bag for easy access and return to the freezer
  5. This batch made 20 pesto ice blocks.  Store in freezer for about 6 months
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2013/02/10/low-fat-pesto/