QUICK WINS
Classic Basil Pesto
Fresh basil pesto for pasta, sandwiches, vegetables and anything needing a herby lift.
EASY
10 MINS
¾ CUP
ABOUT THE RECIPE
Basil pesto is one of those things that makes dinner feel more planned than it was. Blitz it once, then use it on pasta, sandwiches, roasted vegetables, grilled bread or anything that needs a fresh herby lift. A very useful little jar to have waiting in the fridge.
THE RECIPE
Ingredients
2 cups basil leaves
¼ cup pine nuts
2 garlic cloves, peeled
½ tsp salt
¼ tsp freshly ground black pepper
¼ cup grated Parmesan
⅓ cup extra virgin olive oil
2 Tbsp lemon juice
Method
1.
Add basil, pine nuts, garlic, salt, and black pepper to a food processor. Pulse until finely chopped.
2.
Add the Parmesan and pulse briefly to combine.
3.
With the processor running, slowly drizzle in the olive oil until the pesto is smooth but still slightly textured.
4.
Blend in the lemon juice, then taste and adjust seasoning if needed.
5.
Transfer to a jar or airtight container.
SAMANTHA'S NOTES
Use dry basil
Do not over-blend
Store it well
Use fresh basil and make sure it is dry before blending. Extra moisture can dull the flavour and make the pesto feel loose instead of vibrant.
Pulse just until combined so the pesto keeps a little texture. Over-blending can make it oily, flat and less fresh-tasting.
Keep refrigerated for up to 5 days, or freeze in ice cube trays for easy portions. Once frozen, transfer to an airtight container.
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