Revisiting Basil Pesto
My apartment herb garden has been going strong for over six months now and we have produced more basil than I know what to do with. We usually make a margarita pizza and just sprinkle over the freshly cut basil, but the plant is starting to flower so it was time to cut most of the leaves and make a yummy basil pesto. Oh so classic and so easy. The fresh basil really does make a difference. I don’t think I could go back to pre-made, store-bought pesto again!
I used the same recipe as I have posted on this blog before, but I made double as I had a lot of basil. Again I modified the oil content by adding a tablespoon at a time until I was happy with the consistency. I really enjoyed making and shooting this recipe, sweet and simple. If you didn’t try this last time, I hope this inspires you to this time….and maybe even grow your own basil!
Makes approx. 1 cup (enough for 500g/1lb cooked pasta)
1/2 cup pine nuts, lightly toasted at 180 C (350 F) for 10 mins
3 cups fresh basil leaves
4 garlic cloves
100g (3.5oz) grated parmesan cheese
5 tablespoons good quality olive oil
Place pine nuts, basil, garlic and cheese in a food processor and blitz until fully combined and the mixture resembles a paste. Add 1 tablespoon of oil at a time, and pulse for 20 secs until incorporated. Continue to add the oil until all combined. Monitor the oil content of the pesto after each addition to get it how you like it.
Serve immediately with you favourite pasta dish. Also keeps well in the freezer. Empty into an ice cube tray and use as needed.