Pesto
- Thank you
- Serves
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1 cup
- Prep
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10 mins
Ingredients
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2 tablespoons pine nuts
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60 g fresh basil leaves (tightly pack measuring cup, Note 1)
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50 g parmesan, finely grated (tightly pack the cup)
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0.5 tsp cooking/kosher salt
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0.25 tsp black pepper
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1 garlic clove , small
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100 ml extra virgin olive oil , best quality
Instructions
- Toast pine nuts
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Preheat small skillet over medium high heat (no oil). Add pine nuts and toast until light brown. Immediately remove and let cool slightly.
- Blitz pesto
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Place all ingredients except olive oil in a food processor or blender. Blitz until finely chopped.
- Add oil while blitzing
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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.
- Handheld blender stick
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Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.
Storage and Use
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. Makes enough for: 300g/10oz dried pasta of choice (can stretch to 350g/12oz).