50g (1.7 oz) fresh basil leaves
1/4 cup pine nuts, toasted
1 garlic clove, peeled
45g (1.5 oz) Parmigiano Reggiano cheese, grated
125ml (4.2 fl.oz) olive oil
Sea salt flakes and fresh ground black pepper, to taste
Not to be outdone by Chimichurri or Salsa Verde, a good traditional pesto is great on pasta, chicken, vegetables or a dollop in soup.
Pairs well with …..
Hints and tips:
Store in the refrigerator with a thin layer of olive oil on the flattened surface to keep it fresh and preserve the bright green colour.
Wash and dry basil leaves and place in a food processor with the toasted pine nuts, olive oil, garlic and a pinch of salt and pepper.
Process until finely chopped. Add the grated cheese and process until combined.
Note: To toast pine nuts, place in small saucepan or fry pan on medium heat (no oil necessary) and shake pan as they start to turn golden brown.
50g of basil leaves is approximately one small bunch.