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.
- 500g/5 cups orecchiette pasta
- 50g/1 cup fresh basil leaves
- Pinch of salt
- 100g/1 cup Parmigiano Reggiano
- 100ml/1/2 cup Italian extra virgin olive oil
- 50g/1/2 cup pine nuts
- 2 garlic cloves
If you’re making this in a pestle and mortar, add 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.
Add the pasta to boiling salted water and cook until al dente. Drain and add the pasta to a large saucepan, add the pesto and mix well.