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Garlic Pesto

Yields1 Serving

This is a condiment that I use in so many things - as a base for soups, beginnings of a stir fry, smothering roast vegetables in, roasting broccoli, topping for a salad or basted on a twisted bread loaf before baking the bread (this is my favourite). The uses are endless.

 1 bulb of garlic - separated and peeled
 1 bunch of basil
 1 bunch of coriander
 2 tsp Changing Habits Seaweed Salt
 1/2 cup Cold Pressed Organic Avocado oil (or you can also use Cold pressed olive, almond or macadamia oil or Changing Habits Inca Inchi oil)
Thermomix Method
1

Place all the garlic cloves into the bowl and chop.

2

Add the coriander and basil and chop on 5 for 2 seconds.

3

Add the salt and mix on 3 for 2 seconds.

4

Pour the ingredients into a 200 ml glass jar and fill the jar with oil, stir well and put in refrigerator.

Normal Method
5

Crush or finely chop all the garlic cloves.

6

Finely chop the coriander and basil.

7

Place Garlic, herbs, salt and oil in a glass jar and mix thoroughly (or alternatively add all ingredients to a food processor and blitz until you reach your desired consistency, slightly chunky or smooth).

8

Place into a glass jar and store in refrigerator.