Basil pesto

Recipe

Oh the accolades when you make fresh pesto!

So good tossed in penne – or the traditional trofie pasta. Or as a flavour bomb in a toastie or sandwich. Or a dip with crudites and crackers. Or as a finishing touch to a vegetable or lentil soup. Or drizzled over a caprese salad of buffalo mozzarella and tomatoes, replacing the fresh basil. So many ways this has been adored in so many cuisines.

You could make this the traditional way and pound it fresh in a mortar and pestle. It can be very therapeutic! Or you could whizz it up in a mini blender like I do and make this easily and weekly. I loved the kids helping with me, picking basil. Throwing it all in there and handling the blender.

It has been a favourite meal forever. I always cook extra pasta that I can cool in the fridge and toss with pesto in the morning for school lunches. In fact, I am often asked to make extra for other kid’s lunches to bring along!

Makes at least 1 cup. V.

Pictured: Basil Pesto

1 clove of garlic, peeled

At least 1 big bunch basil - or 2 little ones - leaves torn off, discard stems. I often partly substitute with other leafy green that work including rocket, baby spinach, parsley. A mix adds an extra dimension that is lovely.

75g finely grated parmesan, or to taste

50g pinenuts (I prefer them raw but some like the flavour of them roasted)– I also like a mix of half walnuts. Or a mix of any nuts excluding peanuts work well. Almonds, pecans, cashews– plus they all have a variety of health benefits

80ml - 100ml extra virgin olive oil (EVOO), pour as you go til you reach the right consistency – and use the best quality you can afford as it is a big part of the flavour – I love Cobram estate personally, the light or classic blend

Sea salt and freshly cracked pepper

Pictured: Fresh Basil

I like to put the basil and leafy greens in first, followed by the garlic, parmesan and pinenuts/nuts. Then I add a good pinch of sea salt ( I love Maldon brand) and quite a lot of pepper. Then drizzle in the EVOO - half at first, then slowly adding more and more til I find the right consistency.

Blend to a smooth paste.

Pictured: blending pesto

The pesto should be thick and smooth - be sure to cover the pesto with a thin film once the pesto has been stored in a sterilised jar or container - it will help to seal in the flavour and preserve it longer. When you use the pesto cover it again with some oil to keep it from oxidizing and stop it browning.