Basil pesto
Chef:
Neven Maguire
Prep:
10 mins
A classic recipe you need to master!
1 large brunch of fresh basil leaves (at least 50g (2oz))
2 garlic cloves, peeled
25g (1oz) toasted pine nuts
175ml (6fl oz) olive or rapeseed oil
50g (2oz) freshly grated Parmesan
Sea salt and freshly ground black pepper
Place the basil in a food processor with the garlic, pine nuts and a quarter of the oil. Blend to a paste, then slowly add the remaining oil through the feeder tube. Transfer to a bowl and fold in the Parmesan, then season to taste with salt and pepper. Cover with cling film or transfer to a clean jam jar and chill until needed.
Serves
250ml
Preparation Time
10 minutes
Main ingredients
Cheese, Oil, Garlic, Herbs
Recipe Type
Dressings & Sauces, Vegetarian, Batch Cooking, Dips
Cuisine
Italian
Special Info
Vegetarian
Level of Difficulty
Easy
This will keep happily in the fridge for up to a week. Just keep it topped up with a little olive oil to keep it tasting lovely and fresh. It can also be frozen.
