This is a simple pesto recipe, packed with flavour and can be used in various different ways. Thin it down to make a salad dressing, toss a little through cooked veggies or pasta, or simply spread on top of slices of crusty bread. I opted to use it as a pasta sauce, by simply thinning it down with some pasta water, and stirring it though cooked penne.
Yield; 200g/7oz of pesto Cook time; Five minutes
- 150g/5oz drained sun dried tomatoes (reserve the oil they were in)
- 40g/1.5oz pine nuts
- One teaspoon of dried basil, (or use fresh if you prefer)
- The juice of one lemon
- Four tablespoons of the oil from the sun dried tomatoes
- Three tablespoons of nutritional yeast
- Two cloves of garlic (or to taste)
- Salt and black pepper to taste
- Put all the ingredients into a food processor and blitz until well combined.
I’m not sure if you can call one step a “method” but either way, it’s pretty simple. The pesto will keep in the refrigerator for up to one week. I advise freezing if you want to keep it longer. Fill an ice cube tray with the pesto and it will keep for a few months or so.
Tip; You can buy nutritional yeast from your local Holland and Barrett, alternatively you can buy it online, there are many sites that sell it.
Bye for now 🙂