Full ingredients list:
- 1 1/2 cups (40g) loosely packed basil leaves
- 1 clove garlic, crushed
- 1 teaspoon lemon zest
- 2 tablespoons finely grated parmesan
- 2 tablespoons pine nuts, lightly toasted
- 1 1/2 tablespoons olive oil
Nutritional information (per serve)
Instructions and steps:
Step 1 Put basil leaves, garlic, lemon zest, parmesan and pine nuts in a large jug. Whiz with a stick blender until ingredients are finely chopped.
Step 2 Add olive oil to mixture with 2 tablespoons hot water. Whiz to thoroughly combine mixture until it develops the consistency of pesto. Season with cracked black pepper.
One large bunch of basil will give you 1 1/2 cups of loosely packed leaves.
Three more zippy ideas!
Breakfast smoothie: Slice a small banana and add to a jug with a handful of frozen berries, 1 cup low-fat milk (or coconut water) and 2 teaspoons chia seeds. Whiz until smooth and creamy.
Quick hommous: Rinse and drain 400g of no-added-salt chickpeas. Place in a large bowl with 1 tablespoon each of tahini, lemon juice and olive oil, and 1 teaspoon ground cumin. Whiz, gradually adding hot water, until hommous is thick and smooth.
White bean and avocado smash: Place 1/2 avocado in a bowl with 1 cup cooked cannellini beans, 1 tablespoon lemon juice and a pinch of chilli flakes. Whiz until smooth. Spread onto toast for brekkie or onto sandwiches for lunch.
About this recipe
First published: February 2014