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Classic Pesto

A quick basil pesto for stirring through pasta, spooning over grilled vegetables, or using as a bright sauce for fish and chicken.

Makes about 250 ml.

Ingredients

  • 50 g pine nuts
  • 80 g fresh basil leaves
  • 50 g Parmesan, or vegetarian hard cheese alternative
  • 150 ml olive oil
  • 2 garlic cloves, peeled
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Toast the pine nuts in a dry frying pan over a low heat, shaking the pan often, until lightly golden and fragrant.
  2. Tip the pine nuts into a food processor with the basil, Parmesan, olive oil and garlic.
  3. Blend to a smooth sauce, scraping down the sides as needed.
  4. Taste and season with salt and black pepper.

Storage

Use immediately, or spoon into a clean jar and cover the surface with a thin layer of olive oil. Refrigerate for up to 3 days.

Source

Adapted from: https://www.bbcgoodfood.com/recipes/classic-pesto