Basil Parmesan Pesto Recipe

 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
basil parmesan pesto
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!

Recipe Info

Recipe Info

Yields100 Servings

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