Pesto

Name: Pesto
Prep time: 10 min
Total time: 10 min
Ingredients: 1/4 cup pine nuts; 2 cups (60g/2oz) fresh basil leaves, packed (Note 1); 1/2 cup (40g) parmesan, store bought shredded OR 3/4 cup freshly grated parmesan; 1/2 tsp salt; 1/4 tsp black pepper; 1 garlic clove; 6 tbsp extra virgin olive oil (, best quality)

4.8

(12)

www.recipetineats.com

Your recipes

Prep Time: 10 minutes

Total: 10 minutes

Servings: 1

Author : Nagi

pesto recipe

Ingredients

Remove All · Remove Spices · Remove Staples

1/4 cup pine nuts2 cups (60 grams/2 ounces) fresh basil leaves, packed (Note 1)1/2 cup (40 grams) parmesan, store bought shredded OR 3/4 cup freshly grated parmesan1/2 tsp salt1/4 tsp black pepper1 garlic clove6 tbsp extra virgin olive oil (, best quality)

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat small skillet over medium high heat (no oil). Add pine nuts and toast until light brown. Immediately remove and let cool slightly.

Step 2

Place all ingredients except olive oil in a food processor or blender.

Step 3

Blitz until finely chopped.

Step 4

With the motor running, slowly pour the oil in. Blitz until smooth (or to desired consistency), adding a touch of extra oil (or water) if required to help it blitz.

Step 5

Handheld blender: Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.

Step 6

Store in a super airtight container in the fridge for up to 3 days, or freezer for 3 months. If it's not a super airtight container, smooth the surface and cover with a thin layer of olive oil - basil goes brown when in contact with air.

Step 7

Makes enough for: 300g/10oz dried pasta of choice (can stretch to 350g/12oz). See here for how to make a great simple pesto pasta!