Basil Pesto

  • Preparation Time30 mins
  • DifficultyEasy
90g loosely packed basil leaves, washed and dried thoroughly
2 tablespoons toasted pine nuts
2 tablespoons freshly grated Parmesan
1/4 teaspoon minced garlic
1/2 teaspoon kosher salt
60ml plus 1 tablespoon extra-virgin olive oil
Freshly ground black pepper to taste
In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of cling film placed right on the surface of the pesto to prevent discolouration, for up to 3 days, or freeze for up to 1 month.

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