The Best Pesto

By bexibell

A firm favourite in our house used as a dip, for pizza & bruschetta and pasta dishes.

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Pesto and salmon verrines with...

Mediterranean Vegetable Pesto...

Ingredients

110g/4oz Fresh Basil Leaves
25g/2oz Pine Nuts
40g/1.5oz Fresh Parmesan Cheese (finely grated, but not too fine)
1 Garlic Clove (peled and crushed)
170-225ml/6-8fl oz Olive Oil
Instead of basil can use : 50g/2oz Wild Garlic Leaves or the same of Rocket

Details

servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 2mins
Cost Average budget

Preparation

Step 1

This can be done in a Pestle & Mortar or in a blender:

Mix (in blender) or pound (in pestle & mortar) the basil, garlic and olive oil.
Use the full amount of oil when making a sauce/drizzle & less to use on pizza etc.

Put into a bowl and gently blend in the parmesan.

Step 2

IMPORTANT - Store in a sealed jar in the fridge & whenever you use some from it cover it with a thin layer of olive oil.
If you want to freeze it don't add the parmesan, you can add this to the defrosted blend.

This will fill 2x 225g jars.