Ingredients
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Large bunch Basil1 pot of fresh basil (sold in supermarkets)
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Approx 200ml Extra Virgin Olive Oil
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2 tablespoons, grated Parmesan cheese
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30g Walnuts, roughly choppedOptional. You can substitute with your favourite nuts or seeds.
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3, peeled Garlic Cloves
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2 tablespoons Pine nutsYou can use walnuts or pumpkin seeds instead
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Zest & juice of ½ a lemon Lemon
Directions
Homemade basil pesto is quick and easy to make and is great with salads or as a topping for meat or fish (either before or after cooking). You can change it around by adding any green leafy veg, like spinach or kale. I like basil as a base but often add parsley, coriander or oregano (great to spread on chicken before cooking).
Pesto will keep in the fridge for up to 2 weeks but don’t store it on the top shelves or it will go solid. It just needs a few minutes at room temperature to liquify but I prefer for this not to happen. Best stored in a lidded glass jar on the door of the fridge. It can be frozen in ice trays, but I prefer to make it, use it and make a fresh batch.
Steps
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1
Done
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Simply add everything to the food processor, except the olive oil and whiz until the herbs, nuts and garlic are finely chopped but still recognisable. Slowly pour in the olive oil until the pesto is the texture you want. A runny pesto is good with salad and less liquid may be better for spreading on meat before cooking. It really depends on your preference. You can add extra olive oil later if you wish. |
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2
Done
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Pesto will keep in the fridge for 2 weeks. It is best kept in a lidded glass jar on the door of the fridge to prevent it from going solid. If it does just leave it at room temperature for a few minutes and give it a stir before using. |
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3
Done
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