Traditional, freshly made basil pesto is a wonderfully aromatic condiment that flavours and acts as a base in a variety of dishes - from pasta, rice, soups, salads & marinades. Homemade pesto is cheaper to make and tastes so much better!
Servings: 1jar (250gms)
Author: Shireen Sequeira
2cups(70 grams) fresh basil leaves
1/3cup(55 grams) pine nuts
1/2cup(25 grams) parmesan cheese, grated
1tablespoon(3 fat cloves) garlic, minced
1/2cupolive oilmild flavoured extra virgin oil is ok + extra to top up later
Wash the leaves and let them drain. Shake off excess water, pat dry and transfer to a grinder/food processor. Add all the other ingredients and grind coarsely. We need a gritty texture. You can use the 'pulse' mode of your mixie for just 2-3 seconds to achieve this texture. Anything more may result in a paste like pesto unless you prefer it that way
Transfer contents into a sterilised jar. Top up with some more olive oil to help preserve it. Cover and refrigerate it for 7-10 days at the most.
Use as required in pasta, rice, soups, salads & marinades. Please check for recipes on my website where you can use it