Pesto

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By Darren Purchese

A must have in any kitchen, especially in summer when the basil is abundant and we are livening up salads and pastas. Get ready to whip up a quick and tasty pesto that'll take your meals from ordinary to extraordinary. Packed with the punchy goodness of fresh basil, pine nuts, garlic, and Parmesan cheese, this recipe is a breeze to make and adds a burst of flavour to any dish. Whether you're tossing it with pasta, spreading it on sandwiches, or using it as a dip, our no-fuss pesto is a kitchen essential. Let's get started on this simple and satisfying culinary journey!

Use a blender for a quantity of pesto of this size but you could use a pestle and mortar if you prefer. If using a pestle and mortar, and you do get great results doing it by hand, then I would recommend halving this recipe.

Makes just over 500g.

Time

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hour

30

minutes

Degree of Difficulty

Easy

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Ingredients

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200g basil leaves, (approx. 4 large bunches)
2 garlic cloves
60g pinenuts
140g parmesan, finely grated
160 ml olive oil, light style
 to taste salt flakes
 to taste cracked black pepper, freshly ground
1

Add a third of the basil leaves to a blender and use a microplane or fine grater to grate in the garlic. Blend for a short time to start to make a paste and then add the remaining basil in three or four parts, put the lid on and blend for a short time every time you add basil to the jug.

 

2

 

3

Once the basil has been blended add salt and pepper and around a third of the oil. Blend again and then add the remaining oil. Continue blending and add the pinenuts and cheese, continue to the desired consistency but be careful not to blend for too long or the machine will heat up and discolour your pesto. Check for seasoning again.

 

4

Transfer the pesto into clean, sterilised jars and then spoon some oil over the surface. Close and store in the fridge for up to a few weeks. Every time you use the pesto, clean the jar and top with more oil; to ensure it stays at it’s vibrant best for as long as possible.

 

1
0 hours 0 minutes

Add a third of the basil leaves to a blender and use a microplane or fine grater to grate in the garlic. Blend for a short time to start to make a paste and then add the remaining basil in three or four parts, put the lid on and blend for a short time every time you add basil to the jug.

2
0 hours 0 minutes
3
0 hours 0 minutes

Once the basil has been blended add salt and pepper and around a third of the oil. Blend again and then add the remaining oil. Continue blending and add the pinenuts and cheese, continue to the desired consistency but be careful not to blend for too long or the machine will heat up and discolour your pesto. Check for seasoning again.

4
0 hours 0 minutes

Transfer the pesto into clean, sterilised jars and then spoon some oil over the surface. Close and store in the fridge for up to a few weeks. Every time you use the pesto, clean the jar and top with more oil; to ensure it stays at it’s vibrant best for as long as possible.