Homemade Basil Pesto
Cuisine: ItalianDifficulty: EasyServings
1
jarPrep time
10
minutesCooking time
10
minutesIngredients
50 g fresh basil leaves (a small bunch)
50 g pine nuts (lightly toasted)
1 clove garlic (peeled)
50 g freshly grated Parmesan cheese
120 ml extra virgin olive oil
A pinch of sea salt
Freshly ground black pepper, to taste
Directions
- Prepare the ingredients. Rinse and gently pat dry the basil leaves. Toast the pine nuts lightly in a dry pan until golden and fragrant.
- Blend the base. In a food processor, combine basil, pine nuts, and garlic. Pulse until finely chopped.
- Add cheese and oil. Add the Parmesan, then slowly drizzle in olive oil while blending until smooth. Adjust to your desired consistency.
- Season. Taste and season with sea salt and a twist of black pepper.
- Store. Transfer to a clean glass jar, covering the top with a thin layer of olive oil. Keep refrigerated for up to one week.
Notes
- For a nut-free version, swap pine nuts with sunflower seeds.
Add a squeeze of lemon juice for a brighter flavour.
Pesto freezes beautifully—use ice cube trays for easy portioning.
This pesto is a little jar of sunshine, vibrant, fresh, and full of flavour. Toss it with pasta, spread it on warm bread, or spoon it over grilled vegetables. However you use it, it will bring a taste of summer to your table.
