Basil pesto

Basil pesto

By
From
Leiths How to Cook
Makes
150 ml
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 garlic cloves
100g basil leaves and stalks
60g pine nuts
125-150ml olive oil, depending on the consistency required
60g parmesan cheese
salt

Method

  1. In a blender or small food processor bowl, whiz the garlic, basil and pine nuts together to a paste. You may need to add a little of the olive oil to help the blades purée the mixture. A little texture in pesto is desirable, so avoid blending the pesto to an overly smooth purée. Alternatively you can also use a pestle and mortar rather than a food processor, to give an even more textured finish.
  2. Finely grate the Parmesan and add it to the blender. Pulse briefly to mix, then gradually pour in the olive oil with the motor running. Season with salt to taste. Transfer to a small bowl, cover and refrigerate until needed.

Variations

  • Parsley pesto: Substitute roughly chopped parsley for the basil, 30g blanched almonds for the pine nuts, and strong Cheddar for the Parmesan.

    Chilli and coriander pesto: Substitute coriander for the basil, and add 2 chopped green chillies to the mixture in step 1 of the main recipe. (The chilli seeds are optional; include them for a more fiery pesto.)

    Pouring pesto sauce: Whisk a little warm water or stock into the finished pesto to give a coating consistency sauce to serve with pan-fried fish.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again