This versatile sauce can be used in many different dishes; it can be added into pasta, risotto, meat or fish or even just as flavourings for roasted vegetable dishes. You can also be creative with pesto, you can use walnuts instead of pine nuts for instance, use watercress and basil, or spinach for instance. You can also add a squeeze of lemon juice or even lime.
1. 30g. fresh basil leaves
2. 10g. toasted pine nuts
3. 15g. grated parmesan cheese
4. ½ clove of garlic, peeled and crushed
5. 40ml. of extra virgin olive oil
6. 1 pinch of salt
7. 1 pinch of ground black pepper
1. Add the basil, parmesan, garlic, pine nuts, salt and pepper into a food processor.
2. Whiz all the ingredients together while it is whizzing, gently pour the oil in a steady stream, until the pesto starts to thicken.
3. When all the ingredients are well combined and the pesto is thick it’s ready. You can now use your pesto for your pasta, bruschetta, pizza, risotto or even just with your toast.
Storing pesto: You can store your pesto in a jar or any airtight container. Drizzle some olive oil on the top of your pesto, cover with a cling film before sealing your jar or container; this will keep the pesto fresh and green and prevents it from oxidizing and turning brown.
Pesto in an airtight container can be stored in the fridge for a week. You can also store it in a freezer plastic bag, or ice cube bags in the freezer for six months, before using frozen pesto best to thaw it in the fridge.