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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

Place all the garlic cloves into the bowl and chop.


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


Add the salt and mix on 3 for 2 seconds.


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

Normal Method

Crush or finely chop all the garlic cloves.


Finely chop the coriander and basil.


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).


Place into a glass jar and store in refrigerator.