Pesto recipe

This nutty pesto is wonderful with fresh pasta. Just dollop some over freshly cooked pasta and you have a meal fit for a king.

Pesto recipe

Servings:	Serves 4
Calories per serving:	143
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	20th October 2012

Best recipe review This was great 5/5 Surprised how easy this was, and how nice it was too. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 cloves of garlic, chopped
• Sea salt and freshly ground black pepper
• 60 g fresh basil leaves,washed and carefully dried, all stalks removed.
• 3 tablespoons of, very lightly toasted pine nuts
• 4 tablespoons freshly grated Parmesan cheese plus 2 tablespoons of Pecorino.
• 125 ml Extra virgin olive oil

Method

1. Blitz the basil, garlic and salt in the food processor - don't blend it too smoothly, you want some texture
2. Add the toasted pine nuts and blitz again
3. Pour in both cheeses and add just enough olive oil, but don't blitz again, because this would make the cheese in the Pesto too glutinous.Just fold in gently, until well incorporated.
4. Season with black pepper

Can be kept in the fridge for a week or so,if you keep a layer of oil covering the Pesto,but also freezes well. Make a batch to use over the Winter, when basil is in short supply.

Serving suggestions

Serve with fresh pasta

Variations

Add a dash of lemon juice or lime juice. If basil is unavailable, flat-leaved parsley is excellent, although not authentic.

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