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Basil pesto

Here it is the Genoese classic!

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The recipe is for the traditional way featuring a pestle and mortar, however, if you are short of time or simply can't be bothered with all that bashing, then feel free to make it in a food processor.

The pesto can be used as a dip or stirred through pasta or risottos. It is of course great with most meat and fish.

Recipe

2 Bunches Basil
2 Cloves Garlic - chopped
70g Toasted Pinenuts
100g Fresh Parmesan - grated
100ml Olive Oil (add more or less depending on how thick you like it)
Salt and Pepper

Method 1

  1. Place the basil, garlic and pinenuts into the pestle and mortar and start to grind to a paste......adding oil as you go

  2. When into a paste stir in the parmesan and check the seasoning

Method 2

  1. Place all the ingredients apart from half the oil into a food processor and blitz to a paste, then with the machine on gradually add the rest of the oil

  2. Check the seasoning

The basil can be replaced with parsley to make a vibrant variation or when in season substitute half the basil for wild garlic. The basil can also be replaced with sundried tomatoes to make an intense sundried tomato pesto