Then make this. Add it to pasta, to soup or use as a dip. If you don’t like basil or pine nuts you can switch or add other flavours. See below for variations.
- 1.5 cups of fresh basil leaves (washed and tightly packed)
- 125mL good quality olive oil
- 1/3 cup pine nuts (lightly toast for extra flavour)
- 2 cloves garlic – peeled (I find fresh garlic a bit strong, so you may want to either cut down number of cloves and/or roast the garlic so it isn’t so “bitey” and “strongly” flavoured. Information on how to roast garlic here)
- 60g (3/4 cup) Parmesan cheese – grated
- pasta of your choice
- Pot and colander (for pasta)
- Mixing spoon
- food processor or stick mixer with processor attachment
- Add basil, garlic, pine nuts, oil and salt to processor. Whiz until evenly chopped. You may need to scrape down sides a few times.
- Add cheese and whiz quickly to combine.
- This can be stored in jar under oil in fridge. If you wish to use to immediately, I suggest you mix it with UNRINSED pasta as the starch on the pasta assists the pesto to “stick” to the pasta. If you add a little bit (ie 50mL) of the drained pasta water, this will help further.
- Mix basil and rocket for a bit more “bite” or “pepper”
- Just use rocket and no basil.
- Try different basil – not just traditional green.
- Want to be super healthy? Try kale.
- Instead of pine nuts use toasted walnuts or cashews.
- Want to add some spice – add some fresh chilli.