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Basil Pesto


– 2 cups fresh basil leaves, tightly packed
– 150g freshly grated Parmesan-Reggiano or Pecorino cheese
– 125ml E.V Olive Oil
– 80g pine nuts or walnuts
– 3 medium sized garlic cloves, finely crushed
– Salt and freshly ground black pepper to taste

Pick out all the stems, then combine the basil, crushed garlic, with the pine nuts in the bowl of a food processor. Pulse a few times to get things going. Slowly add the olive oil in a constant stream while the food processor is on. Scrape down the sides of the food processor. Add the Parmesan, mix till combined, check your seasoning and add a pinch of salt and freshly ground black pepper to taste.

If you decide you are going to bulk up don’t be tempted to make the individual batches too large. Your food processor will only handle a certain amount and more than that and you wont get a nice smooth pesto. Don’t overwork the mixture or it will begin to oxidise and go a khaki colour instead of a vibrant green.

FREEZER: If you intend to freeze it, stop before you add the cheese and freeze in ice trays, remove an ice cube when you need it.
BOTTLE: Fill clean jars that have been boiled in hot water for a few seconds, and then dried in a hot over. Fill till 3/4 full, knock out any air and seal the top of the pesto with a layer of olive oil.

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