Translating from ‘royal’ in Greek, Basil most certainly deserves the accolades! This delicious herb brings us Calcium, Potassium, Magnesium and Phosporous, Vitamin A, Folate, and Beta Carotene, just to name a few of the goodies packed into its glossy aromatic leaves.
Basil is one of my all-time favourite herbs. It’s versatile, and tasty and can be turned into a delicious pesto in no time at all!
I make mine dairy free, however sub out the savoury yeast flakes for 80 g grated parmesan cheese if you prefer.
Dairy Free Basil Pesto
80 – 100 g fresh basil leaves
40 g macadamia nuts
1 garlic clove
1 tbsp savoury yeast flakes
100 g olive oil
¼ tsp sea salt
Place all ingredients into the mixing bowl of your Thermomix and chop for 20 sec/speed 7. If you prefer it a little chunkier chop it on turbo/1 sec/3 times. Scrape down sides of mixing bowl with a spatula and repeat on turbo/1 sec/3 times.
Transfer into a serving bowl to enjoy immediately as a dip or store in an airtight container in the refrigerator.
Once you’ve whipped up a batch of yummy pesto, the options are limitless. Other than enjoying on a dipping platter, you can use it to add some texture and flavour to your morning eggs, add it to your sandwich or wrap, or even use it to create a delicious pasta salad with sundried tomatoes and olives. Whatever you use it for, this pesto will add vibrancy and great health benefits to just about any dish.
My batch of green goodness is destined for a chicken pesto bake later in the week.
