This is a recipe for a traditional pesto made with basil, olive oil, pine nuts and Parmesan cheese. Try it on toasted sliced baguette, tossed through pasta or used as a quick topping for barbecued chicken, lamb or salmon.
3 firmly packed cups (125g) basil leaves
4 cloves garlic
3/4 cup (90g) grated Parmesan cheese
1/2 cup (125ml) olive oil
1/4 cup (30g) pine nuts
small handful chopped flat leaf parsley (optional)
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Directions Preparation:5min › Ready in:5min
Combine basil, garlic, Parmesan cheese, olive oil and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
Store your pesto in a glass jar with a layer of olive oil on top - it will keep this way for longer in the refrigerator. When you want some pesto, simply drain off the olive oil.
A squeeze of lemon juice from a small 1/2 Lemon or a third of a regular size one. This helps preserve the colour of the pesto without it going brown/dark-green, as well as giving a refreshing zing to the pesto. I also find if i don't have enough Pine nuts, Cashew nuts compliment it nicely too. - 13 Sep 2015