Pesto should be fresh and eaten within a couple of days. This one offers subtle flavours and is super easy to make. Also it is relatively cheap. I would recommend growing your own basil to use for this. It is very easy to grow in a well lit area inside. I use a hand held blender attached to a small food processing bowl attachment to make this. You may also wish to use a mortar and pestle, it will take a little longer.
Don’t skimp on the oil. The Virgin Olive Oil is an integral ingredient for flavour and to pull it together.
Remember pesto does not require cooking.
|Fresh Basil||2 large handfuls|
|Pine Nuts||6 Tbsp|
|Garlic Clove||1 very small or 1/4 of a large|
|Parmeson Cheese||4 Tbsp|
|Virgin Olive Oil|
- Put the pine nuts under a grill, do not brown but heat to release the flavour
- Add all ingredients to the food processing bowl except the oil
- Process until well chopped up
- Add Virgin Olive Oil a small amount at a time. You will want the pesto to be a very thick sauce consistency.