Pesto
Total Time
10 minutes
Prep Time
10 minutes
Rating
4.93 out of 5 stars
(40)
Ingredients
1 serving
- 2 tablespoons pine nuts
- 2 cups / 60g / 2oz fresh basil leaves (tightly pack measuring cup, Note 1)
- 1/2 cup (50 g) parmesan, (finely grated (tightly pack the cup)
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1 garlic clove (, small)
- 7 tbsp extra virgin olive oil (, best quality)
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Preparation
Step 1
Toast pine nuts - Preheat small skillet over medium high heat (no oil). Add pine nuts and toast until light brown. Immediately remove and let cool slightly.
Step 2
Blitz pesto - Place all ingredients except olive oil in a food processor or blender. Blitz until finely chopped.
Step 3
Add oil while blitzing - With the motor running, slowly pour the oil in through the feeder tube. Blitz until smooth (or to desired consistency), adding a touch of extra oil (or water) if required to help it blitz.
Step 4
Handheld blender stick - Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.
Step 5
Storage and Use:
Step 6
Store in a super airtight container in the fridge for up to 3 days, or freezer for 3 months. If it's not a super airtight container, smooth the surface and cover with a thin layer of olive oil - basil goes brown when in contact with air.
Step 7
Makes enough for: 300g/10oz dried pasta of choice (can stretch to 350g/12oz). See here for how to make a great simple pesto pasta!
Step 8
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