Kerry's Basil Pesto
Makes 2 cups of Pesto
Salads & Sides
Saucy
Vegetarian
Brunch
Gluten Free
I use this pesto for so many things; tossed through blanched beans, on toast, generously stirred through pasta or served as an accompaniment to steak, fish or chicken. Keep a jar in the fridge, it’s so versatile
Preparation Time – 15 minutes
Ingredients
- 160g fresh basil leaves
- 160g pine nuts
- 160g parmesan cheese, grated
- 3 large cloves garlic, peeled
- ¾ to 1 cup extra virgin olive oil
- Cracked pepper & salt, to taste
Cooking Steps
1
In a food processor, combine basil, pine nuts, parmesan and garlic.
Add Olive and begin to process, continue to add more olive oil in a thin stream until the mixture begins to ‘slush’ (see picture for consistency).
2
When all ingredients are completely combined and you are satisfied with the texture, season to taste with plenty salt & cracked pepper.
Store in an airtight container, in the fridge, for at least a week.
Tip - if pesto seems to discolour slightly after a day or so in the fridge, don’t worry it’s just the fresh basil leaves ... give it a stir to refresh.