Basil pesto made with rapeseed oil

Basil pesto is native to the Italian seaside town of Genoa. Even today, small street shops, pizzerias and cafés are decorated with basil pots and Pasta Genovese is served everywhere. Pesto is usually made with olive oil, but... this time we try rapeseed oil. Admittedly, it has a very nutty, mild taste. Different, but not in any way worse.

View recipe

Ingredients:

Basil

a good bunch (1 pot from the store)

Crushed black pepper

1 teaspoon

Boiled chilled water

2–3 tablespoons

Garlic

2 cloves (optional)

Cashew nuts

100 g

Grated hard cheese

100 g

Iecavnieks rapeseed oil

150 ml

Salt to taste

Honey

1 ēdamkarote

Juice of ½ lemon

Preparation:

Before cooking, toast the nuts slightly in a frying pan.
Separate the basil leaves from the stems and place in a blender jug. Add the rapeseed oil, lemon juice, toasted nuts, honey, salt, pepper and garlic cloves. Blend everything thoroughly.
Add the cheese and water and blend again. If the blender is struggling, add a tablespoon of water.
Taste and adjust the flavour by adding what seems to be lacking – salt, honey or lemon juice, as appropriate.
Store the pesto in the fridge.

Enjoy!

Recipes

May your kitchen be full of delicious meals

Breakfast recipes

For 4 servings

Basil pesto made with rapeseed oil

Preparation:

Rapeseed oil, 0.75 L

Garlic flavoured oil, 0.2 L

Mustard flavoured oil, 0.2 L

May your kitchen be full of delicious meals

Beetroot salad with goat’s cheese and rapeseed oil dressing

Flaxseed oat biscuits

Potato pancake canapés with salmon

Beetroot salad with goat’s cheese and rapeseed oil dressing

Flaxseed oat biscuits

Potato pancake canapés with salmon

This website uses cookies