Basil Pesto

So easy, so fresh and full of flavour. Basil pesto is perfect stirred through hot pasta, gnocchi or try it smeared between fresh pasta sheets for a summery lasagne.

A dollop alongside grilled fish, chicken or lamb is divine – or just smear it on toasted bread for an instant crostini!  Leftovers keep well in a jar in the fridge – just make sure you add a layer of olive oil to the pesto to stop it from browning.

Basil Pesto

Making your own basil pesto is easy and much more flavourful than store bought.

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Servings: 1 cup (approx.)

Ingredients Equipment Method

Ingredients

  

• 1 large bunch fresh basil
• 1 clove of garlic, peeled
• 50 g Parmesan cheese
• 3 tbsp pinenuts
• ½ cup olive oil (approx.)
• salt

Equipment

• 1 food processor

Method

 

1. Remove the basil leaves from the stalks and place leaves into a food processor with the garlic clove, parmesan and pinenuts.
2. Pulse so everything is finely chopped.
3. Add olive oil in a steady stream until you get a smooth fluid paste. You may need a little more or less, go by eye until desired consistency is met.
4. Season with salt to taste.
5. To store, place in a jar and drizzle the surface with olive oil (to prevent it from turning brown). Refrigerate until needed.
6. Will keep for a week.