Prep 5 mins
Cook 0 mins
Pesto adds so much to so many dishes-swirled into a potato or sweet pepper soup, stirred into mayonnaise, brushed over a baguette, drizzled over a pizza, tomatoes and mozzarella, mixed into pasta, and the list goes on. Pesto freezes well, so if your basil is going to seed, make it into pesto. Freeze it, minus the cheese, in small containers to brighten winter soups, stews, and sauces. I didn't have enough basil, so used half parsley with good results. Adapted from the Fields of Green restaurant cookbook.
- 177.44 ml extra virgin olive oil
- 1-2 garlic clove
- 14.79 ml pine nuts (or walnut pieces)
- 1.23 ml sea salt
- 78.07 ml parmesan cheese, grated (about 1 oz.)
- 1 bunch fresh basil (about 4 cups)
- Place all ingredients except basil in a blender or food processor.(if freezing don't put in the Parmesan cheese).
- Blend until smooth, then add the basil a handful at a time, blending until all the basil is incorporated and the pesto is somewhat smooth. Enjoy!
Great recipe. My basil crop is huge at the moment and just starting to flower. I'm planning to have pesto coated grilled chicken fillet tonight for dinner. I used the walnut option and added in a little extra salt. Photo also to be posted. Reviewed for the Recipe Swap in the Aus/NZ Forum for Feb 2011
There is not many things better then fresh made pesto and this one does not disappoint. This recipe was made as written would like to try again with the walnut option. Thanks for the post.