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Basil Parmesan Pesto Recipe

Quick and easy to whip up and the perfect accompaniment for pasta or have it with crackers on a baguette or spread it on a pizza base.

basil parmesan pesto
Yields100 Servings
 150g parmesan
 2 cloves garlic
 2 cups fresh basil
 1/4 cup toasted pine nuts
 1/4 cup cashew nuts (optional)
 2/3 cup olive oil
 150g parmesan cheese
 Pinch of salt
1

In a food processor or Thermomix process the parmesan until crumbly.

2

Remove this from the bowl and whizz up the garlic.

3

Add the basil, toasted pine nuts and cashews (if you choose to add them) to the whizzed garlic, pour in the oil and process until it's fully incorporated.

4

Add the parmesan and a pinch of salt & whizz again.

5

Pour it into a 80ml Sinchies pouch for easy storage and squeezing!

6

There's no double dipping if storing it in our pouches & using it on crackers!

If you're not using this immediately you can store it in the freezer!

Ingredients

 150g parmesan
 2 cloves garlic
 2 cups fresh basil
 1/4 cup toasted pine nuts
 1/4 cup cashew nuts (optional)
 2/3 cup olive oil
 150g parmesan cheese
 Pinch of salt

Directions

1

In a food processor or Thermomix process the parmesan until crumbly.

2

Remove this from the bowl and whizz up the garlic.

3

Add the basil, toasted pine nuts and cashews (if you choose to add them) to the whizzed garlic, pour in the oil and process until it's fully incorporated.

4

Add the parmesan and a pinch of salt & whizz again.

5

Pour it into a 80ml Sinchies pouch for easy storage and squeezing!

6

There's no double dipping if storing it in our pouches & using it on crackers!

Basil Parmesan Pesto Recipe

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