As summer is in full swing and it’s too hot to cook. Simple tasty sauces and dressings are the order of the day. I happened to have a few basil plants and thought I’d make something zingy and summery for our weekly pasta dish. This recipe omits the usual Parmigiano found in a pesto but feel free to add it. About a quarter of a cup would be good depending on the quality of the cheese. The only real equipment you need is a good blender. The sauce can be used as a dressing, a spread or as I use it over pasta for a quick midweek dinner or lunch. And it freezes really well too.
- ¾ cup of pine nuts, slightly roasted in a pan to release oil.
- 2 – 3 Large handfuls of fresh basil (be generous)
- 2 cloves of roasted garlic (180 C for 25 minutes)
- 2 heaped tsp of Nutritional Yeast
- 60ml olive oil
- 2tbsp water
- salt & pepper to season
- A hand full of grated Mozzarella (instead of Parmigiano)
- Juice of half a lemon. (mix at the end to your own taste)
Put everything in a blender and blitz till smooth. Add the lemon, making sure to taste it so there is a nice balance of basil, with a hint of the lemon. Serve on pasta, as a spread, you can freeze it or use as a dressing. Enjoy! 😘