Homemade Pesto
Author: Caroline Trickey from Healthy Home Cafe
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)
- Place basil, garlic, cheese and cashews in a food processor and blitz until everything is finely chopped.
- Add oil and blitz again for 20-30 seconds, then slowly add the vegetable stock down the shute with the machine still running.
- Blend on high speed for about 30 seconds until really well combined and the pesto is quite smooth.
- 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
- This batch made 20 pesto ice blocks. Store in freezer for about 6 months
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2013/02/10/low-fat-pesto/
3.5.3251