Name: Mediterranean Pesto
Prep time: 15 min
Ingredients: 52 oz (50g) Basil; 1 Sprig of thyme; 1 Sprig of rosemary; 1-2 Garlic cloves; 2 fl oz (60ml) extra virgin olive oil; Salt to taste

Mediterranean Pesto

Recipe by Tara Kashani, Holistic Health CoachCourse: Dips u0026 SpreadsCuisine: Mediterranean, VeganDifficulty: Easy

Prep time

minutes

In my opinion, this pesto is a very versatile ingredient. I use it with my avocado sandwich, in salad dressings, as pizza topping, as a quick pasta solution, plain on toast or as seasoning for my oven baked veggie platter. It is also handy if you need a small gift.
The given ingredients are for one small screw-top jar (approx. 125 g).

Ingredients

52 oz (50g) Basil
1 Sprig of thyme
1 Sprig of rosemary
1-2 Garlic cloves
2 fl oz (60ml) extra virgin olive oil
Salt to taste

Directions

To store the pesto, rinse a screw-top jar with boiling hot water and leave to dry.
Put the herbs with the stalks in a sieve and wash, drain and carefully shake dry. Peel and halve the garlic cloves. Put the olive oil in a stand mixer or high-speed mixer, add a little salt and garlic. Pluck or strip the leaves from the stalks and add them. Mix everything well.
Pour the pesto into the jar. It should be slightly runny.
Always keep the pesto covered with a little oil. It will keep fresh in the fridge in for about 3-4 weeks.

Notes

Nutritional values per serving (approx. 25 g): 112 kcal, 1 g carbohydrates, 12 g fat, 0.4 g protein, 0.4 g fiber

Mediterranean Pesto