Homemade basil pesto
I used to buy pesto from my local Italian Deli, thinking it’s better than the ones you get in the supermarket. One day I was given some classic, Homemade basil pesto by my friend’s mum, which tasted so much better and fresher! She gave me recipe – and I to my surprise it’s really, I mean really, easy to make , particularly if you have a small food processor ( takes max 5 minutes). The traditional method uses pestle and mortar and the result is coarser. The pesto can be used for salad dressing, pasta, pizza, stuffing etc. It keeps well in fridge for a few days. I sometimes add the grated zest of ½ lemon too.
Ingredients
Method
- Very lightly toast the pine nuts and set aside.
- Grind the garlic with a pinch of sea salt in a pestle and mortar (or whiz in a small food processor).
- Add the pine nuts and keep bushing or pulse for a few second. Add the basil leaves gradually and pound/pulse until you get a textured paste. Stir in the Parmesan, half of the oil, then the lemon juice, if used.
- Season to taste with salt & black pepper. Taste it and adjust the oil, seasoning and acidity until you are happy with the consistency and flavour.
- Transfer it to a jar, seal and chill until needed (it keeps for about a week- even longer if you cover the surface with a layer of olive oil and use a properly sterilised jar). Alternatively, you can use it immediately.