Updated Jul 24, 2015Chatelaine
2 to 3
packed basil leaves, about 2 small bunches
toasted pine nuts, optional
freshly squeezed lemon juice, about 1/2 lemon
multi coloured tomatoes
- DROP 2 garlic cloves through the spout of a food processor (or blender) while it’s running. If you like garlic, use another clove. Add basil, pine nuts, cheese, lemon juice and salt. Whirl until finely chopped. With motor running, gradually add oils. If using a blender, slowly add oils, stopping after every 2 tbsp to scrape down sides with a spatula.
- FOR SALAD: toss tomatoes with fresh mozzarella. Drizzle with pesto, season with pepper and sea salt and serve with crostini or baguette.
NutritionCalories 91, Protein 1 g, Carbohydrates 1 g, Fat 9 g, Sodium 51 mg.
Pesto will keep well, covered and refrigerated, up to 1 week. Or freeze it in ice cube trays and store the frozen cubes in a resealable freezer bag for up to 3 months.