Now, I had to called this recipe basil pesto because even though pesto is traditionally made with basil people make it with anything now and call it pesto. I have used a mortar and pestle to make it as it produces a creamier more traditional result but if you don’t have a mortar and pestle or have simply already been to the gym today feel free to use a food processor. Although, tossed through pasta seems the only use for pesto it is also great stirred into soups, risottos or served with fish or chicken. This recipe makes about 1 cup.
Ingredients
- 125gm bunch of basil, washed and picked
- 1 large garlic clove
- sea salt
- 2 tbsp pine nuts
- 80ml extra virgin olive oil
- 2 tbsp freshly grated parmesan
- freshly group pepper
Put the garlic and some sea salt in a mortar and pound.
Add the pine nuts and pound again.
Add the basil leaves and pound again, you will need to add the basil in batches as the leaves begin to break down.
The basil will begin to break down and become creamy. You don’t need to totally puree the mixture.
Add the olive oil and parmesan and stir to combine.
Check the seasoning, adding salt and pepper to taste. Use straight away or store in a jar with a good layer of olive oil over the top.
Pesto made this way is nothing like you can buy in the stores……. Enjoy. Sheryl x
