How to make pesto
Pesto means "pounded" in Italian and while basil pesto is the classic, almost anything can be made into a pounded paste. Simply follow the basic recipe and substitute any other appropriate ingredients
(You can click on ingredients to see more related recipes)
|2 cups||Basil leaves|
|¼ cup||Parmesan cheese|
|¼ cup||Pine nuts|
|½ cup||Olive oil|
|1 to taste||Salt|
|1 to drizzle||Olive oil|
1. Remove basil leaves from stems. Place basil and garlic cloves in the bowl of a food processor. Pulse to chop, then add grated parmesan and pine nuts and blend to a pulp.
2. With the motor running, drizzle in olive oil, stopping to scrape down the sides of the bowl, then continue processing to form a smooth paste. Season with salt and pepper to taste, then cover with a little oil.
Tip: To keep pesto from discolouring, cover with a thin film of olive oil.
Tip: Pesto keeps well in the fridge for two to three weeks.
Tip: If you do not own a food processor, pesto can easily be made by pounding with a pestle and mortar.
Tip: Try using different herbs - parsley, mint, coriander or rocket all make great pesto.
Tip: omit the parmesan for a lighter mix, or for anyone who is allergic to dairy.