Classic Basil Pesto

Made with your own basil, this is a different thing entirely from anything in a jar. Bright, fresh, intensely green.

10 minServes 8Easy

BasilGarlic

Make big batches in August when basil is abundant. Freeze in ice cube trays — a cube in pasta sauce all winter.

Photo coming soon

Ingredients

large bunch (80g)fresh basil
50gpine nuts, lightly toasted
50gparmesan, grated
2 clovesgarlic
120mlgood olive oil
pinchsalt

Method

1Toast pine nuts in a dry pan over medium heat for 2-3 minutes, shaking often, until golden. Watch closely — they burn fast.
2Combine basil, pine nuts, garlic and parmesan in a food processor. Pulse until roughly chopped.
3With the motor running, drizzle in the olive oil until you reach your preferred consistency.
4Season with salt. Taste and adjust — more parmesan for richness, more basil for freshness.
5Store in a jar with a thin layer of olive oil on top to prevent browning. Keeps 1 week refrigerated.

Tips

Blanch the basil in boiling water for 10 seconds then shock in ice water before using — it keeps the pesto vivid green for much longer.

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