Pesto

"There is nothing better than making your own Pesto sauce. Cook time reflects the time it takes to make it by hand, if using a food processor it will only take 10 to 15 minutes."
 
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photo by Sackville photo by Sackville
photo by Sackville
Ready In:
35mins
Ingredients:
6
Yields:
5 oz
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ingredients

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directions

  • Holding the basil by it's stalks, gently swish the leaves in a bowl of cold water.
  • Pick off the leaves from the stalks and dry them n kitchen paper without bruising them.
  • Now you need to reduce the leaves and salt to a smooth puree-use a pestle and mortar or a food processor for this.
  • If using a pestle and mortar (wood is best) press and grind the basil against the sides, rather than bashing downwards, and work from the edges inward.
  • Salt will be your friend at this stage; it's grittiness helps you with the pounding.
  • Once you have the leaves gently but reasonably mushed, add the oil.
  • Begin to pour in the oil slowly and stir until you have a smooth creamy texture.
  • Now work in the garlic, add just enough so that it can be tasted without being over powering.
  • Tip in the pinenuts and cheese and blend in these.
  • Keep going until the mixture is smooth and no longer stringy.
  • Season to taste with salt and pepper to taste, bearing in mind that parmesan is quite salty and that raw garlic already gives a hot sensation in your mouth.

Questions & Replies

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Reviews

  1. Karenlynn
    I did not include the parm and this was still really good.
     
  2. Sherrie-pie
    A good, quick recipe. Thanks Marie.
     
  3. Sackville
    This was the first recipe I tried making with my mortar and pestle. It was hard work and I'm not sure I succeeded it getting it totally smooth -- more pounding needed -- but it did have a great taste. I made it with Thai basil. I made a quarter-size batch and that was enough to cover pasta generously for two people.
     
  4. Missy Wombat
    Nice creamy mild pesto. Easy to make.
     
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