Basil Pesto
So versatile. You can use this pesto as a dip, spread onto bread to make brushetta, or include in pasta dishes. This is great to make in advance and store in your fridge.
Condiment, Dip, Italian, Vegetarian
Ingredients
- ¾ cup pine nuts
- 1½ cups fresh basil leaves
- 4 cloves garlic, peeled
- ¾ cup grated parmesan cheese
- 5 tablespoons fragrant olive oil
Instructions
- Fill a large bowl with cold water and several ice cubes. Set aside.
- Bring a large pot of water to a fast boil. Add the salt and basil leaves and blanch for 15 seconds only. Immediately remove the leaves from the boiling water and place in the ice water bath. Once cooled (this only takes a few seconds), drain. Squeeze the leaves to remove all excess water and lay them on a paper towel.
- Heat oven to 180 degrees Celsius. Place pine nuts evenly on an oven tray and bake in oven for 5 minutes or until golden brown (but not burnt!). Let cool for 5 minutes before combining with other ingredients.
- Place all ingredients in the bowl of a food processor and process 1-2 minutes until finely chopped.
Notes
- You can toast the pine nuts on top of the stove. Just keep the heat fairly low and keep swirling the pine nuts around to colour them fairly evenly. They toast up pretty quickly so keep a watchful eye on them and don't go wandering off! Pine nuts are too expensive to waste.
- Put the pesto into a small jar or container and tightly cover the top with plastic wrap. By tightly cover I mean so that no air exists on top of the pesto.
- Use pesto right away, refrigerate for up to 3 days, or freeze for up to 1 month.