Basil, Lemon and Black Pepper Pesto - Physio Direct NZ

Basil, Lemon and Black Pepper Pesto


2 cups fresh basil leaves

1/2 cup grated Parmesan cheese

1/2 cup pine nuts

2 cloves garlic

Zest of 1 lemon

Juice of 1 lemon

1 teaspoon black pepper, freshly ground

1/2 teaspoon salt

1/2 cup extra-virgin olive oil

  1. Pan fry pine nuts on medium heat on a medium-sized pan for 2-3 minutes until slightly browned.
  2. Crush the garlic in a pestle and mortar with a pinch of salt. Add the basil leaves and pine nuts and pound to a coarse paste.
  3. Muddle the extra virgin olive oil, lemon juice and zest and stir in the parmesan, adding a splash of water if you like it a little runnier, then continue the bashing and pounding until smooth.
  4. Season with salt and pepper, if needed. Serve with grilled meat or fish, or fish, or simply stirred through pasta.

Garnish with fresh basil and parmesan.

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