Di’s Basil pesto
Makes about 1 cup
Who doesn’t like basil pesto? Some like it with loads of garlic, some like to really taste the cheese and some like it extra smooth and creamy. I like pesto that you can almost chew and I really like to taste that ‘king of herbs’, basil.
Add a dollop to fresh homemade tomato soup, toss through your favourite pasta, spread on toast or crackers with cheese, top a hot potato, dunk into with cherry tomatoes, or serve with that perfectly baked leg of lamb. The possibilities are endless – what’s not to like?
- 2 cups basil leaves, firmly packed
- 1 large clove garlic, roughly chopped
- ¼ cup pine nuts (lightly toasted if desired)
- ¼ cup freshly grated Parmesan cheese (Parmigiano Reggiano)
- ½ cup good quality extra virgin olive oil
- Salt and freshly ground black pepper
- Place the basil, garlic, pine nuts and Parmesan cheese in a food processor and process until coarsely chopped.
- With the motor running, add the oil gradually until the mixture is well combined but still slightly chunky. Add salt and freshly ground black pepper to taste. (If you prefer the pesto smooth, continue processing until desired consistency.)
Pesto will keep for about 3 days in the fridge in an airtight container but needs extra olive oil covering the surface to maintain its vibrant green colour. Freeze in small quantities for up to 3 months but the flavour won’t be quite the same.