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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.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 bunch of fresh basil leaves only
  • 1 clove of garlic
  • 1 small handful pine nuts approx. 25 g
  • 25 g Parmesan finely grated
  • 100 ml Olive oil extra-virgin
  • Juice of ½ lemon optional
  • Pinch of salt

Method
 

  1. Very lightly toast the pine nuts and set aside.
  2. Grind the garlic with a pinch of sea salt in a pestle and mortar (or whiz in a small food processor).
  3. 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.
  4. 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.
  5. 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.