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Basil and nut pesto

Course Dressing for pasta
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 little jars
Author Giulia

Ingredients

  • 250 g of fresh basil leaves
  • 80 g of shelled almonds
  • 120 g of shelled walnuts
  • 1 teaspoon of salt
  • about 200 ml of your best extra virgin olive oil.

Instructions

  • Soak almonds and walnuts in water for a few hours.
  • Wash basil leaves and pat them dry.
  • Drain the nuts and add them into a blender jug. Add basil leaves, salt and blend until smooth. Add the olive oil little by little until it has been incorporated.
  • Spoon into small jars, cover with olive oil and keep in the fridge for a week or in the freezer for longer.
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