This pesto is a great base; its delicious on its own but can also be mixed with many other flavours. It is nut free and dairy free but it is easy to experiment with different additions such as the traditional toasted pine nuts and parmesan or walnuts or cashews. I love the versatility of pesto... it can be used as a dip, a pasta sauce, a pizza sauce and so much more.
- 4 tbs good quality extra virgin olive oil
- Salt and pepper, to taste
- 1 tbs fresh lemon juice
- 1 clove of garlic
- 1 large bunch of fresh basil
- 1 large bunch of parsley
Method - Simply blend all the ingredients together in a food processor. Keep in an airtight container in the fridge. Fresh basil contains an array of flavonoids, which aid in protection at the cellular level. Basil also contains volatile oils that have anti-bacterial properties, protecting against unwanted bacterial growth. As well as this basil is a good source of vitamin A, magnesium, vitamin K, manganese, copper, calcium, iron, folate and omega-3 fatty acids.