I LOVE pesto and this recipe is one of my favourites. It's great for low-carb diets and thanks to herbs and tomatoes, it's loaded with potassium.
It goes great with meat, in salads or even as a dip with freshly cut vegetables. After I learnt how easy it is to make your own, I would never buy the ready-made product again.
Here is why you should make your own pesto:
- You have complete control over what ingredients are used. I grow my own basil, use the best olive oil and no preservatives.
- It's cheaper. You can make pesto in advance and freeze it for future uses.
- It's delicious and you can experiment with flavours.
Nutritional values (per serving, 1 tbsp; 15g / 0.5 oz)
|of which Saturated||1.1||grams|
Macronutrient ratio: Calories from carbs (8%), protein (5.7%), fat (86.3%)
Ingredients (makes 440g / 15.5 oz jar, about 30 servings)
Note: Adding more garlic will have an impact on the net carbs content. Keep in mind that each extra clove will add ~ 1 gram of net carbs. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Wash the basil, peel and mash the garlic, juice and zest the lemon. Place the oil, basil, garlic, lemon, nuts, sun-dried tomatoes and tomato purée into a food processor and pulse until smooth.
Note: Sun-dried tomatoes usually come in a jar filled with oil. I don't use the oil unless it's extra virgin olive oil. In most cases, it's a mixture of sunflower and olive oil.
- Grate the parmesan cheese and add to the mixture. Pulse again 3-4 times.
- When done, use immediately or spoon the mixture in a glass jar, top with a bit of olive oil and seal properly with a lid.
You can keep your pesto in the fridge for up to a week or two if it's stored properly. It helps to pour a thin layer of olive oil on the top, as it keeps it fresh for longer. Whenever you use pesto, always remember to add a thin layer of olive oil on the top.
If you want to preserve home-made pesto for longer, freeze it in manageable portion sizes by putting it in an ice-cube tray and keep in a plastic bag in the freezer for up to 6 months. Whenever you need to use it, just keep the required portion at room temperature until it melts.
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