Perfetto Pesto – Pesto is Besto… 😉
Here is our Traditional Basil Pesto, its easy, quick and tastes incredible. It can be used with all types of pasta and on bread or for dipping.
- 50g Fresh Basil leaves
- Pinch of Salt
- 100g Parmigiano Reggiano
- 100ml extra virgin olive oil
- 50g Pine Nuts
- 2 Garlic cloves
If you’re making this in a pestle and mortar, put in the garlic and salt and pound to a rough paste. Add the basil leaves and continue pounding it down, then add the pine nuts and finely grate in the Parmesan cheese. Continue pounding the mixture until you get a paste. Gradually drizzle in the Olive oil, mixing it in until combined.
If you’re making this in a food processor or blender, pulse the garlic, salt and pine nuts together a few times to a rough paste. Add the basil leaves and pulse again. Continue pulsing until you get a paste, but don’t overdo it – the heat of the machine may turn the pesto bitter. Gradually add the oil, pulsing as you go until just combined. Then finally add the Parmesan cheese and pulse a few times until combined.
Serve the pesto immediately with freshly cooked pasta, or place in an airtight jar and cover with a little oil so it doesn’t dry up. Store in the fridge for up to 4 weeks until needed.
Twins Tips (Twips)
Never wash Basil, it ruins the basil and loses the taste.