Pesto
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).
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Ingredients
Method
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 tablespoons pine nuts7 tbsp extra virgin olive oil (, best quality)Blitz pesto - Place all ingredients except olive oil in a food processor or blender. Blitz until finely chopped.
1/2 cup (50 g) parmesan, (finely grated (tightly pack the cup))7 tbsp extra virgin olive oil (, best quality)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.
7 tbsp extra virgin olive oil (, best quality)Handheld blender stick - Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.
7 tbsp extra virgin olive oil (, best quality)Storage and Use: