Basil pesto & it’s humus
Prep Time
20min
Prep Time
20min
Ingredients
Basil pesto
  • 100g basil
  • 30ml extra virgin olive oil
  • 3cloves garlicI took the central part of the clove
  • 40g walnutsyou can either use pine nuts
  • 1/2tbsp sea salt
Chickpeas and basil humus
  • 200g boiled chickpeas
  • 2tbsp basil pesto
  • 1/2 small onion
  • 1/4tbsp sea salt
  • 1tbsp tahin(as I didn’t have it, this time I used almond butter instead and kind liked the result – softer&sweeter than with tahin)
  • 1/2 lemon juice
Instructions
Basil pesto
  1. Wash and take the basil leaves.
  2. Mix all the ingredients in a large mortar. You may have to split it in two. Grind all the ingredients until it forms a paste similar to the one you see in the image.
  3. Place in a sterilized jar and cover with extra virgin olive oil.
  4. Store in a refrigerator and each time you use it, cover with more olive oil to ensure it does not rust.
Basil humus
  1. Mix all the ingredients and mash with the blend or a food processor.
  2. Serve with olive oil and top with vegetable dips (raw carrots, broccoli or raw cauliflower), toasted bread, nachos or other of your choice.
Recipe Notes

If you prefer, you can make pesto with a blender instead of a mortar. However I inform you that the taste and quality of it won’t be the same. The blender, electric and metalic,  will oxidize pesto much more than its manual preparation, with the mortar, made of stone or wood. It is true that it is more demanding and takes longer, but … most of the best things in life aren’t supposed to be done fast! 😉