We’ve all made pesto, right? Well, maybe not everyone, so here I will share my favourite recipe. You can use this mix as a dip, on toasts, as a base for pizza, a sandwich or even a dollop in the middle of a lovely creamed soup. It’s quite flavourful so you don’t need a lot of it. I usually just eyeball this recipe, but this time I got out the scale and measuring cups so I could have tangible measurements.
Makes about 1/2 cup
- 30 g fresh basil, leaves removed, washed and dried
- 40 g (1/3 cup) toasted pine nuts
- 35 g (1/3 cup) freshly grated Parmesan
- 3 cloves of garlic (about 10 g) or to taste
- EVOO (Extra Virgin Olive Oil)
- salt to taste
- In a food processor with metal blades combine the basil, pine nuts (make sure they are cool), Parmesan and garlic. Pulse adding a slow stream of EVOO to the consistency desired (I like my Pesto a little chunky and not too wet).
- Add salt to taste, but remember that the Parmesan is rather salty.
- Serve mixed into warm pasta with quartered grape tomatoes and shaved parmesan.