Pesto

• 份量: 1 serving
• 准备时间: 10 minutes
• 总时间: 10 minutes

配料

2 tablespoons pine nuts

2 cups / 60g / 2oz fresh basil leaves (tightly pack measuring cup, Note 1)

1/2 cup (50 g) parmesan, (finely grated (tightly pack the cup)

1/2 tsp cooking/kosher salt

1/4 tsp black pepper

1 garlic clove (, small)

100ml extra virgin olive oil

步骤

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

Blitz pesto - Place all ingredients except olive oil in a food processor or blender. Blitz until finely chopped.

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

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

Storage and Use:

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.

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!