This healthy pesto is great for adding color and flavor to sandwiches, rice, pasta, focaccia, pizza and anything else your heart desires.
The Pesto can stay 5 days in the fridge, stored in a glass jar, and topped with olive oil. The top layer will usually turn brown, but the sauce will keep a strong, fresh green color.
WHAT YOU NEED
- 3-4 cups basil leaves (100gr)
- 1 tbsp maple syrup
- ½ cup olive oil
- ⅓ cup roasted pine nuts (or ½ cup of walnut)
- 1 garlic clove
- ½ tsp salt
- ⅓ cup shredded parmesan (can be left out for a vegan version)
- 3 tbsp water
HOW TO MAKE
Roasting:
-
In a heated pan, roast the pine nuts until they get golden-brown spots.
It is important to keep observing the pan and shake (toss) every 20 seconds.
Blending:
- In a food processor or blender, add the basil, olive oil, garlic, salt, maple syrup, parmesan, and water at the end. Blend for 1 min on a low setting.
- Start increasing the spread until you get a smooth, unified sauce.
- For a smoother consistency, add a bit more water. For a chunkier sauce, continue blending on a low setting.
