Dairy-free pesto

Dairy-free pesto

By
From
Dinner Like A Boss
Makes
180 g
Photographer
Benito Martin

Ingredients

Quantity Ingredient
60g pine nuts
1 large handful basil leaves
1 small garlic clove, crushed
1/2 teaspoon sea salt
80-100ml olive oil
2 teaspoons lemon juice

Method

  1. Preheat the oven to 180°C/160°C fan-forced. Place the pine nuts on a baking tray and toast them in the oven for 5 minutes until light golden. Remove them from the oven and allow to cool for 5 minutes. Put the pine nuts, basil, garlic and salt in a food processor and process until finely chopped. With the motor running, add the olive oil in a steady stream until it is incorporated. Add 80 ml of oil to start with, and add the remaining tablespoon if necessary. Add the lemon juice to taste. Any leftover pesto can be stored in the refrigerator for 3–4 days, covered with a thin layer of oil.
Tags:
Family food
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