Basil Pesto
Servings: 6
This homemade Basil Pesto tastes so much better than the store-bought variety. Use it any way you want – on pasta, in salads, in a creamy sauce on or pizza.
Ingredients
- 2 firmly packed cups 100 g fresh basil leaves (you can substitute half with flat-leaf parsley for a fragrant, brighter pesto)
- ½ cup 50 g freshly grated parmesan
- ⅓ cup 80 g pine nuts, walnuts or macadamia nuts (I love using walnuts!)
- 1 garlic clove freshly minced
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- ½ cup 125 ml extra-virgin olive oil, plus extra for storing the pesto
Instructions
- Place the basil leaves (and parsley if using), parmesan, nuts, garlic, salt and pepper into a food processor. Pulse for 5–10 seconds, scraping down the sides as needed until the mixture resembles fine crumbs.
- Running the food processor, slowly add the olive oil, scraping down the sides as needed, and blitz until smooth.
- Store in an airtight container; see the storage instructions below.
Notes
Tips – The recipe includes a generous amount of seasoning but you can add more depending on your tastes. You can also add more olive oil if you prefer a looser pesto.
MAKE AHEAD
Homemade pesto can be stored in the fridge for up to 2 weeks. Store in an airtight container, and drizzle the top of the pesto with extra olive oil – this is the key to preserving the pesto and keeping it fresh. It may darken over time on the top, but it will be completely fine to eat. Top it generously with olive oil each time after use. Freeze in ice-cube trays for up to 2 months. Thaw completely in the fridge overnight to use.LEFTOVERS
Homemade pesto can be stored in the fridge for up to 2 weeks. Store in an airtight container, and drizzle the top of the pesto with extra olive oil – this is the key to preserving the pesto and keeping it fresh. It may darken over time on the top, but it will be completely fine to eat. Top it generously with olive oil each time after use.Scan for full recipe:
