Go beyond the pasta—this flavourful pesto can be used in so many other ways!
Method
- Pluck the basil leaves and discard the stalks. A large bunch should yield around 3 cups of leaves.
- Blend all ingredients in a food processor, blender or Thermomix until smooth. Add a few teaspoons of water if you need to make it thinner.
- Store in a jar in the fridge. Will last longer if kept in the freezer.
- Enjoy as a dip, with veggies or with pasta.
Extra Notes
Add more garlic if you want a garlicky flavour. You also have the option to swap walnuts with pecans. For a vegan version, substitute Parmesan cheese with ½ cup nutritional yeast.