Pesto
Recipe video above. This is how I make basil pesto. Make it smooth for the best flavour when tossed through pasta, or chunkier if you want to use it as a dip. See in post for a list of chunky vs smooth and a list of uses! Also see how to use pesto to make a JUICY Pesto Pasta (hint: it's not just pasta and pesto).
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 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.
- 2
Blitz pesto - Place all ingredients except olive oil in a food processor or blender. Blitz until finely chopped.
- 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.
- 4
Handheld blender stick - Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.
- 5
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.
- 6
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!