Basil pesto

With an abundance of colour, flavour and texture - a drizzle of homemade pesto brings simple dishes to life. 

Makes

1 1/2 cup

Ingredients

• 1 bunch basil, leaves picked
• 1/2 cup (40g) finely grated parmesan
• 1/3 cup (55g) toasted pinenuts
• 1 garlic clove, finely chopped
• 1/2 cup (125ml) extra virgin olive oil

 

Method

1. Place the basil, parmesan, pinenuts and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Taste and season with salt and pepper.
2. Place in an airtight container and cover with a little oil - this will help stop the basil from turning black. Store in the fridge for up to one week.

 

Notes

Freezing tip: Place pesto in an airtight container, cover with a layer of oil and freeze for up to a month. Place in the fridge overnight to defrost.