Recipe video above. This is how I make basil pesto. Make it smooth for the best flavour when tossed through pasta, or chunkier if you want to use it as a dip. See in post for a list of chunky vs smooth and a list of uses! Also see how to use pesto to make a JUICY Pesto Pasta (hint: it's not just pasta and pesto).
Ingredients
- 2 tablespoonspine nuts
- 2 cups/ 60g / 2oz fresh basil leaves ((tightly pack measuring cup, Note 1))
- 1/2 cup(50 g) parmesan, (finely grated (tightly pack the cup))
- 1/2 tspcooking/kosher salt
- 1/4 tspblack pepper
- 1garlic clove (, small)
- 7 tbspextra virgin olive oil (, best quality)
Instructions
- 1
Toast pine nuts - Preheat small skillet over medium high heat (no oil). Add pine nuts and toast until light brown. Immediately remove and let cool slightly.
- 2
Blitz pesto - Place all ingredients except olive oil in a food processor or blender. Blitz until finely chopped.
- 3
Add oil while blitzing - With the motor running, slowly pour the oil in through the feeder tube. Blitz until smooth (or to desired consistency), adding a touch of extra oil (or water) if required to help it blitz.
- 4
Handheld blender stick - Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.
- 5
Storage and Use: