Some of the yummiest foods in life are easy peasy to make and when homemade are unrecognisable from their shop-bought counterparts. This basil pesto recipe is one of those foods! It packs a punch of garlic and pesto which is beautifully offset by the parmesan. It is waiting to be spooned into pasta, drizzled over pizza or, as I made this batch for, used as an ingredient in baking.
The key bit of kitchen equipment that makes this really quick and easy to make is having a food processor handy. It is hard to get the same smooth blend from hand chopping but you could attempt a chunky version that way.
This recipe requires just five ingredients, they just need to be fresh! It’ll keep in the fridge for a week if you pop it into an airtight container, I favour a Kilner jar but anything will do. It makes a simple meal when mixed through pasta or try stuffing it into a chicken breast with some mozzarella. Yum scrum!
Fresh Basil Pesto
Packed full of flavour.
- 2 handfuls Fresh Basil Leaves
- 3 cloves Garlic
- 4 tbsp Pine Nuts
- 25 g grated Parmesan
- 80 ml Olive Oil
- Salt and Pepper to taste
Add the basil, garlic, pine nuts and 3 tbsp of parmesan to the bowl of a food processor. Combine on a medium speed until fully chopped.
Stop the food processor and scrape the bowl down. Switch the food processor back on and pour the olive oil in to the bowl in a slow stream.
In the last few seconds, add a few more leaves of basil and the final tbsp of pine nuts. Pulse the mixer so that they are roughly chopped but not entirely blended in - this leaves a little crunch!
Scrape the pesto into an airtight container like a Kilner jar, it'll keep in the fridge for about a week.