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Basil Pesto Recipe
After the pesto is made, you can pour a thin layer of olive oil over the surface to slow the discoloration.
- 60g sweet basil leaves
- a few flat-leaf parsley leaves (gives the pesto an attractive vibrant green colour)
- 30g toasted pine nuts
- 2 cloves garlic peeled
- 60g Pecorino Romano or Parmigiano-Reggiano (Parmesan cheese) cheese
- 125ml extra-virgin olive oil
- salt and freshly cracked black pepper to taste
You need a special type of food processor with a tube opening on top. I don’t have it so I used a normal blender together with a mortar and pestle.
Blend basil, parsley, nuts, garlic and cheese until well combined. With the blender motor still running, gradually pour in oil to achieve a thick, smooth consistency. If the pesto becomes too thick, add more oil. Since I do not have this special type of blender, I transfer the contents to a mortar and pestle after blending. Pound the ingredients using one hand while slowly pouring the oil with your other hand. Season with salt and pepper, or more cheese to taste. Keeps in fridge for about a week.
Noob Cook Tips
1. You can add 1 tsp balsamic vinegar if you like a slight tangy taste.
2. You can also freeze the excess pesto in ice cube trays. Omit the cheese from the recipe and only add them when you thaw the pesto (tip from Simply Recipes). When freezing, secure the ice cube tray with cling wrap and once frozen, store the pesto cubes in ziplock bags in the freezer (tip from Instructables).
Adapted from Williams-Sonoma: Sauces