- 6 tbsp pine nuts
- 60 g basil leaves
- 4 garlic cloves
- 12 tbsp good quality extra virgin olive oil
- Salt and freshly ground black pepper
- 6 tbsp. parmesan cheese grated
- Toast the pine nuts in a dry pan over a medium heat until golden and nutty, tossing occasionally, around 4-5 minutes.
- Put the toasted pine nuts, basil, garlic and half the parmesan plus 2 tbsp. of the oil in the food processor and pulse to a paste.
- Scrape the paste into a bowl and slowly trickle the rest of the oil in, stir to combine.
- Stir in the rest of the parmesan, seating to taste and a little more oil if too thick.
- Scrape into a Kilner jar or clean jam jar, cover with a layer of oil (so it doesn't discolour) and chill.
- Pesto freezes very well. Try putting it in an ice cube tray, freezing and then removing form the tray and popping in a bag. You can then take out a little at time as you need it.
- Pesto can be used for so many different things, not just on pasta. Mix with leftover chicken and use a salad or layer with soft goat's cheese on bruschetta as a delicious canapé or starter.
- Make different pestos - swap the pine nuts for walnuts or almonds, change the herbs - coriander pesto goes well with beef or parsley pesto with fish. Tarragon pesto is fabulous with chicken. Or you can use left over herbs to make a miseducating herb pesto, the possibilities are endless.