Australian Extra Virgin Olive Oil Recipes

easy-pesto-recipes

Hey Pesto! Four simple pesto recipes to try today

The sun is shining, the tomatoes are ripening and the herb garden is going nuts!

If you’re anything like us, summer time is all about reaping and cooking fresh produce from the garden, but as the days get longer and hotter its basil that seems to outgrow everything else.

If you have more basil than you know what to do with, here are some of our favourite pesto recipes to try today.

Just make sure you use Australian Extra Virgin Olive Oil (AEVOO), which is filled with antioxidants and good monounsaturated fats, to keep your pesto super fresh and super healthy!

MINT, BASIL AND HAZELNUT PESTO

1 cup Australian Extra Virgin Olive Oil (AEVOO)
2 large garlic cloves, peeled
2 cups basil leaves
2 cups mint leaves
¼ cup hazelnuts, toasted
½ cup freshly grated Parmesan cheese
Juice from 1 lemon
Pinch of sea salt and cracked black pepper

Combine all ingredients together in a blender, adding more AEVOO if necessary.

Stir through warm al dente pasta and top with rocket for a simple, healthy, mid-week meal for the whole family.

CLASSIC BASIL AND PINE NUT PESTO

1 cup Australian Extra Virgin Olive Oil
3 large cloves garlic, peeled
4 cups basil leaves
4 tablespoons pine nuts, toasted
1/4 cup freshly grated Parmesan cheese
Pinch of sea salt and cracked black pepper

Combine all ingredients together in a blender, adding more AEVOO if necessary.

This pesto is perfect drizzled on top of pizzas, or freshly sliced tomatoes with mozzarella for a deliciously luxurious addition to the classic Caprese salad.

ROCKET, BASIL AND WALNUT PESTO

1/3 cup Australian Extra Virgin Olive Oil
1 cup basil leaves
1 1/2 cup rocket
1/2 cup fresh parsley
1/3 cup walnuts
4 cloves garlic
1/2 cup Parmesan cheese
Pinch of sea salt and cracked black pepper

Combine all ingredients together in a blender, adding more AEVOO if necessary.

This pesto tastes amazing as a base spread on baguettes or lunch rolls, topped with turkey or salami and cheese.

It also tastes great drizzled on top of freshly cooked field mushrooms with goats cheese on toasted sourdough, for a decedent Sunday brunch.

BASIL AND GARLIC PESTO

1 cup Australian Extra Virgin Olive Oil (AEVOO)
2 large garlic cloves, peeled
2 cups basil leaves
Pinch of sea salt and cracked black pepper

We like to make this simple pesto in summer to freeze for use in pasta sauces, casseroles and stir-frys all year round.

Simply whizz up the ingredients in a blender, fill an ice tray with the mixture, and freeze.

Once frozen, pop the cubes out of the ice tray, place in a zip-lock bag or air tight container and return to the freezer.