Updated: May 21
It’s a good idea to always have a batch of this in the fridge as it has so many uses and will add flavour to almost anything. Also, by not adding parmesan cheese to my ‘basic pesto’, it means that it can be used in a variety of ways such as a topping for fish or chicken or added to salads, soups etc.
100g basil leaves
6 garlic cloves
30 g pine nuts
100 ml olive oil
Sea salt and pepper
Put the basil, garlic, salt and pepper and pine nuts into a food processor and whizz up until blended.
With the processor still on, pour the olive oil in a steady stream to achieve a dropping consistency.
Check the taste and consistency and add a little more olive oil if required.
Put into a glass or ceramic jar and cover with a thin layer of oil (this helps to protect the pesto from oxidation) and store in the fridge.
* Use within 2 weeks.
** Freeze the pesto in ice cube trays so that you then have some ready to use as and when.