By: Thermobexta
Pesto is something that I make often and I have lots of variations as to how I make it. Despite which version I make, it’s uses are the same and it’s very versatile. I use it as a dip, stir it through zoodles or pasta, dollop it on to roast veges or salads or thin it out and turn it into a pourable dressing. I hear it also goes really well with chicken.
60g pepitas
60g sunflower seeds
70g Parmesan cheese, diced into 1.5cm cubes
60g basil, leaves
60g baby spinach
80-100g extra virgin olive oil
50g tahini
20g apple cider vinegar
1 garlic clove
1/4 tsp salt
1. Place pepitas and sunflower seeds in a dry frying pan. Toast until seeds start to change colour and pop. Set aside to cool.
2. Place Parmesan in mixer bowl. Blitz for 3 seconds/speed 8/MC on.
3. Add remaining ingredients (just 80g oil for now). TURBO/4-5 times, until it reaches your desired consistency. If it needs the extra oil, add it now and TURBO again.
4. Use what you need and if you have left overs, store in a clean jar and cover the surface of the pesto with a thin layer of oil – this will preserve the colour. Use within a week.
[…] home made barbecue sauce, ham and cheese, or home made tomato sauce, pineapple, ham and cheese, or pesto and cheese, or mushroom, spinach, spring onion and cheese, or sweet chilli sauce and cheese, or […]
I’m wondering how much pesto this makes, that is, how much pasta to cook to use it all?
Great pesto Bec, I didn’t add Parma to make dairy free and whole 30 compliant! I did add some rocket too just coz I had it!
Makes heaps, and thanks for the tip on the oil to keep longer 🙂
This pesto is amazing ! I’m mixing it with sour cream and putting it thru cauliflower pasta thanks yet again Bec for another winner