There is nothing like having a great tasting pesto ready in the fridge to add to dishes … or just slather on crackers or toast.
BUT … the trick is to find one that doesn’t include nuts (due to nut allergy in my family) … and that keeps for a few days without the usually “browning”.
I discovered this recipe through my gorgeous youngest sister, Fiona, who lives in Adelaide … I was visiting for a few days and out pops this pesto … it was love at first bite!
The recipe has been adjusted for my taste (and to accommodate my family), and I am forever grateful to Pete Evans and his book Healthy Every Day, whose recipe I used to create this version.
I always have a jar of toasted mixed pepitas and sunflower seeds in the fridge as they make a great snack, and are a fabulous way of adding a little extra protein to salads and other veggie dishes. They also keep very well in the fridge. To toast the seeds I fill a large baking tray with a mix of the two, then toast in a pre-heated 180 degree fan forced oven for 5 minutes, remove and stir seeds around, then place back into the oven for another 2 (or so) minutes (watch them carefully) until done to your liking. Remove and allow to get completely cold before storing in a glass jar in the fridge.
The pesto is best made a day ahead of when it is needed (if possible) as I find the flavours really develop when allowed to sit for a few hours.
Always keep a thin layer of olive oil on the top of the pesto as you use it (make sure you push down the pesto from the sides of the jar so that it is level on top before adding the oil) … this locks out the air and allows the pesto to keep in the fridge for more than a week … in fact, by doing this method, it will keep for up to two weeks, so I can add it to so many dishes at a moment’s notice (I will use it instead of parsley in recipes, i.e. risotto, egg dishes, meatloaf, etc. if I don’t have fresh available) making it a perfect staple to have at your fingertips.
I always have a jar of toasted mixed pepitas and sunflower seeds in the fridge as they make a great snack, and are a fabulous way of adding a little extra protein to salads and other veggie dishes. They also keep very well in the fridge. To toast the seeds I fill a large baking tray with a mix of the two, then toast in a pre-heated 180 degree fan forced oven for 5 minutes, remove and stir seeds around, then place back into the oven for another 2 (or so) minutes (watch them carefully) until done to your liking. Remove and allow to get completely cold before storing in a glass jar in the fridge.
The pesto is best made a day ahead of when it is needed (if possible) as I find the flavours really develop when allowed to sit for a few hours.
Always keep a thin layer of olive oil on the top of the pesto as you use it (make sure you push down the pesto from the sides of the jar so that it is level on top before adding the oil) ... this locks out the air and allows the pesto to keep in the fridge for more than a week ... in fact, by doing this method, it will keep for up to two weeks, so I can add it to so many dishes at a moment's notice (I will use it instead of parsley in recipes, i.e. risotto, egg dishes, meatloaf, etc. if I don't have fresh available) making it a perfect staple to have at your fingertips.
- 1 large clove garlic (or two small)
- 60g basil
- 60g parsley
- 30g toasted pepitas
- 30g toasted sunflower seeds
- 80g extra virgin olive oil
- 40g white wine vinegar
- sea salt flakes to taste
- freshly cracked pepper to taste
- Place garlic into TM bowl and chop 3 seconds / speed 7
- Scrape around bowl
- Place all the other ingredients into bowl and Turbo x 3 times
- Stir and repeat process a couple of times until you get the consistency you like
- Taste and adjust seasoning if needed
Made this today- delicious on my toast with smoked salmon and goats cheese!! Thank you for sharing!
OMG … that sounds delicious! Love smoked salmon and goats cheese … in fact any cheese is great! Really appreciate you letting me know … must try this combo to xo