Pesto

Pesto

By
From
My Italian Kitchen
Makes
250 ml
Photographer
Chris Middleton

I love a classic pesto, and always have it on hand in the fridge. It’s so versatile, and can be used in pasta recipes, for gnocchi, on pizzas or even in salads. There are lots of different ways to make it (without garlic, using cashews instead of pine nuts), but I love my recipe as it’s quite traditional. Using Parmigiano Reggiano rather than a basic parmesan gives the sauce a much nuttier flavour and a lovely subtle saltiness.

Ingredients

Quantity Ingredient
100g basil, leaves picked
40g pine nuts
25g parmigiano reggiano, grated
125ml extra-virgin olive oil, plus extra for storing
1 garlic clove, crushed

Method

  1. Blitz all the ingredients in a food processor until smooth, scraping down the sides to ensure it is all incorporated. Adjust seasoning if required.
  2. Spoon the pesto into a jar, cover with extra-virgin olive oil and seal with a lid. Refrigerate and use as required. This should last up to a week, if covered in oil and stored in a jar or airtight container.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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