Basil pesto

Basil Pesto


45g (1/4 cup) pine nuts, toasted
2 garlic cloves, roughly chopped
1/2 teaspoon salt
60g (4 cups, loosely packed) fresh basil leaves
125ml (1/2 cup) olive oil
20g (1/4 cup) finely shredded fresh parmesan

Preparation time: 15 minutes


Place pine nuts, garlic, salt and half the basil in bowl of a food processor, and process until basil is roughly chopped. Add remaining basil and process, using a spatula to scrape down the side of the bowl occasionally, until all the basil is finely chopped and the mixture is well combined.

With the motor running, gradually add the oil in a thin steady stream, scraping down the side of the bowl occasionally, until all the oil is incorporated and the mixture is well combined. It is important to add the oil gradually so the pesto forms a paste and the mixture doesn't separate.

Stir in the parmesan. Use good-quality parmesan when making pesto, as it will affect the flavour and freshness. Buy a piece of parmesan and grate it rather than purchasing pre-grated parmesan to ensure the best freshness and flavour.

If you aren't using the pesto immediately, transfer to a small airtight container or jar. Pour a thin layer of olive oil over the top of the pesto to help prevent it from discolouring.

Contributor: Cam