Homemade pesto recipe made with fresh basil leaves, pine nuts and grated parmesan. Freshly made in just 5 minutes and bursting with aromatic flavours and an intense green colour. This is pesto at its best!
Course Appetizer, condiment, dip, party food, paste, sauce, Side Dish, Snack
Place the basil leaves, garlic clove, pine nuts and salt into a blender or food processor. Add just half of the oil.
1 garlic clove, 75 g fresh basil leaves, 30 g pine nuts, Pinch sea salt, 100 ml olive oil
Pulse into a paste adding more oil if needed.
Grate the parmesan and stir in a bit at a time until you are happy with the taste and texture.
50 g parmesan
Taste and add more salt, parmesan or oil depending on the taste and consistency you are after.
Notes
How to store? Transfer the pesto to a sealable jar or container. Store in the fridge for up to 2 weeks or freeze for up to 3 months. To defrost leave on the side overnight. If freezing I recommend freezing small amounts in small containers so you can defrost as much or as little as you need.What to serve with basil pesto? This pesto is great stirred through pasta, rice, couscous, quinoa or any other kind of grain. I also love to use it as a topping on ravioli, roasted sweet potato, chargrilled veggies and pan fried chicken or fish. For something a little different try basil pesto on a pizza base, over tomato and mozzarella salad or layer into a vegetable lasagna or aubergine parmigiana.Pine nuts: Pine nuts are the best option for this recipe but if you can't get hold of any a good substitute would be cashew nuts or pecans. Walnut pesto is also an option.Parmesan: For a vegetarian version replace parmesan with vegetarian cheese. Tips: Only add half of the oil to begin with. Blend and then check the consistency before adding more oil if needed. Grate the parmesan separately then stir in to the blended pesto. This improves the texture and gives more control over the taste and amount of parmesanTips:
Only add half of the oil to begin with. Blend and then check the consistency before adding more oil if needed.
Grate the parmesan separately then stir in to the blended pesto. This improves the texture and gives more control over the taste and amount of parmesan