Basil Pesto
Homemade pesto takes minutes to make and tastes a million times better than most of what you can buy. Makes two 200ml jars.
PREP TIME
15
MINUTES
Ingredients
110g fresh basil leaves
175-225ml extra virgin olive oil
25g cashews or fresh pine nuts (taste when you buy to make sure they are not rancid), chopped
2 large garlic cloves, crushed
50g finely grated Parmesan cheese (Parmigiano Reggiano is best)
sea salt, to taste
Method
Whizz the basil with the olive oil, chopped cashews or pine nuts and garlic in a food processor or pound in a pestle and mortar. Remove to a bowl and fold in the Parmesan cheese. Season to taste.
Pesto keeps for weeks, covered with a layer of olive oil in a jar in the fridge. It also freezes well but for best results don’t add the grated Parmesan until it has defrosted. Freeze in small jars or containers for convenience.
