Basil Pesto
One of the most loved sauces, Basil Pesto is fresh, nutty and cheesy and goes well with almost anything: on pasta, in sandwhiches or as a final touch to a nice steak. Check out this recipe, it's ready in less than 10 minutes and only requires 5 ingredients.
Yield: 1 small jar
Ingredients:
- 3 cups basil (60 grams)
- 50 g parmesan finely grated
- 30 g pine nuts
- 80 ml olive oil (⅓ cup)
- 1 garlic clove
- salt and pepper
Instructions
- Pre-heat the oven at 180°C and lightly toast the pine nuts for about 7-8 minutes or until slightly golden.
- Wash the basil and dry the excess water with paper towels or using a salad spinner.
- Roughly chop the basil and the pine nuts with a knife, than place them in a food processor. Add the garlic clove and pulse a few times, adding the oil one bit at a time. Remember, pesto must be a bit chunky, so don't turn everything into a paste!
- Add the parmesan, salt and pepper according to taste and mix everything with a spatula.
- The pesto keeps well in the fridge for about 5 days. You can also freeze it in cubes in an ice tray and defrost the needed quantity.
