Nothing can compare to homemade fresh basil pesto. You can make it as garlicky, cheesy or salty as you like. A brilliant, versatile ingredient to add to lots of recipes - or just stir through pasta!
Add the basil, garlic, pine nuts, Parmesan, black pepper, and salt to a food processor and pulse for about 10 seconds to break up the garlic and pine nuts.
50 g large bunch (50g/1.75oz) fresh basil leaves, 2 cloves garlic, 40 g (3 tbsp) pine nuts, 30 g (1/3 cup) freshly grated Parmesan, ¼ tsp freshly ground black pepper, ¼ tsp Maldon salt
Turn the food processor back on and pour in the oil in a steady stream – which should take about 10 seconds.
90 ml (1/3 cup) olive oil
Check for consistency – if you like it a little chunky, it’s ready to go. If you like it smoother, whizz for another 10-20 seconds until the texture is to your liking.
Taste the pesto and add in more salt if needed. I usually add in approx. ½ tsp lightly crushed Maldon salt.
1/2 tsp crushed Maldon Salt
Notes
StorageStore the pesto in sealed jar, for up to a week, in the fridge. It may lose a little of the vibrant colour during this time, but will still taste great.If you are storing in the refrigerator for more than a day, I like to add in a tablespoon of lemon juice to help maintain the vibrant colour.Alternatively, you can freeze the pesto in portions (I use an ice cube tray) - then defrost in the fridge or add the frozen pesto cubes directly to the dish you're making - it should defrost pretty quickly with heat.Ingredient swaps
Swap the pine nuts for walnuts, almonds or cashews
Swap the Parmesan for Italian-style hard-cheese for a vegetarian version. You can also swap it for cheddar for a lightly different flavour
Add in extra herbs or leaves - such as chives, parsley, coriander (cilantro), kale, rocket or watercress.
Add in a green chilli before blending, or stir in 1/4 tsp chilli flakes after blending for a kick of heat.
Nutritional information is approximate, per TABLESPOON of the pesto.