Style: October 30, 2020
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74 <strong>Style</strong> | Wellbeing<br />
Summer Pesto<br />
INGREDIENTS<br />
2 cups packed fresh basil or rocket<br />
leaves, large stems removed<br />
3 Tbsp pine nuts, walnuts or<br />
sunflower seeds<br />
3 cloves garlic, peeled<br />
grated rind from 1 organic lemon<br />
2 Tbsp lemon juice<br />
3–4 Tbsp nutritional yeast (vegan<br />
option) or ½ cup grated Parmesan<br />
¼ tsp sea salt<br />
2–3 Tbsp extra virgin olive oil<br />
3–6 Tbsp water<br />
METHOD<br />
1. Add the basil (or rocket), nuts, garlic, lemon rind, lemon<br />
juice, nutritional yeast and sea salt to a food processor and<br />
mix on a high setting until a loose paste forms.<br />
2. Add olive oil a little at a time (streaming in while the<br />
machine is on if possible) and scrape down sides as needed.<br />
3. Add 1 Tbsp water at a time until the desired consistency is<br />
reached.<br />
4. Store leftovers, covered in the fridge, for up to a week.<br />
After that, you can pour any remainder into ice cube<br />
moulds, freeze and store them to add to pasta sauces.
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