Basil pesto

Basil pesto

By
From
Three Sisters Bake
Photographer
Helen Cathcart

Another simple child-friendly classic. This is the key to getting children past their fear of green food. To sneak extra goodness into it, and therefore them, add a handful of fresh spinach or kale too – they won’t know the difference. Trickery, but for a good cause! This is one thing I now won’t eat from a jar – homemade pesto is far tastier, has no artificial additives and is ready at the touch of a button. - Linsey

Ingredients

Quantity Ingredient
150g fresh basil leaves
100g parmesan cheese, grated
2 garlic cloves
100g toasted pine nuts
1/2 teaspoon coarsely ground black pepper
1 lemon, juiced
1/2 unwaxed lemon, grated zest
400ml olive oil
a generous pinch salt

Method

  1. Whizz all the ingredients in a food processor for 1 minute until the pesto becomes coarse in texture.
  2. Store in the fridge in an airtight container for up to a week.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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