Prep Time 10 Minutes
Cook Time 10 Minutes
An Italian favourite that has gained fame around the world. While most pestos can be made in a blender, basil pesto is best made by hand to really bring out the basil oils and flavours. As most things, fresh is best but it does keep for several days in the fridge with a little olive oil on top to make a seal.
- Nudo Extra Virgin Olive Oil
- 3 large garlic cloves
- 2 large bunches of the freshest basil, with the leaves removed from the stalks
- 3 tablespoons of freshly grated Parmesan cheese
- Freshly ground black pepper and sea salt - For a variation to make a truly Ligurian pesto, add a handful of lightly toasted pine nuts and replace half of the Parmesan cheese with Pecorino. Molto bene!
- Most pestos can be made in a blender but basil pesto is best made by hand as it simply is not as good. You can keep pesto in the fridge for a few days with a little olive oil on the top to keep it fresh. Peel the garlic then pound with a pestle and mortar along with a pinch of sea salt, while gradually adding the basil leaves until the mixture turns to a paste.
- If you are using pine nuts, add them now and continue to pound the mixture together until smooth.
- Slowly add olive oil and continue to pound the mixture until you have a smooth green puree. Now add the cheese and mix well.
- Add more cheese and oil until you are happy with the texture and taste, adjusting the seasoning accordingly.