Basil Pesto

Prep time: 10 minutes

Cook time: 5 minutes

Serves: 1 small jar

Looking for a quick Basil Pesto sauce that is easy to make and rivals that of an original Italian Nonna? Yes, I said the unthinkable, but it’s true! As much as I love eating out, I always feel disappointed when I can make the same meal at home with minimal time and effort without leaving the comfort of my own home (I am a loner remember?) .

Basil Pesto Ingredients:

  • Fresh Basil: Make sure you use Genovese/Italian Basil. It is one of the most common that you will find in the supermarket. It comes in either a packet or a small plant. If you opt for the plant and manage to keep it alive indoors for longer than a month please contact me to share your wisdom.
  • Olive oil: Virgin olive oil from Italy or Greece is preferable. It has a more neutral flavour and will not take away from the taste of the main ingredients.
  • Pine nuts: Yes, I know they are expensive, but I promise they are 100% worth it. I would not recommend substituting for a cheaper nut alternative for this recipe.
  • Parmesan (skip for vegan version): Always use a block of parmesan and grate it yourself because fresh is best.
  • Garlic: Freshly minced cloves not dry granules
  • Salt
  • Small pan to brown the pine nuts
  • Countertop blender: This will make a huge difference to the outcome of your recipe. The secret to making a smooth and creamy sauce is using a Countertop blender. This ensures all the ingredients are combined uniformly making the sauce taste even more pesto-e (not sure that is a word, but you know what I mean).

*** Tip: your outcome is only as good as the ingredients you use.

This recipe was inspired by: https://www.taste.com.au/recipes/basil-pesto-2/5d360bbe-5f39-4025-b4f1-851f05d40b65

For creative ways to use this basil pesto sauce see the links below:

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Basil Pesto

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Total time: 15 minutes
  • Serves: 1 small jar

This is my go-to Basil Pesto recipe. I use it to elevate my weekly pasta, bagels and omelettes. It takes 15 mins to make and lasts a week in the fridge. The secret to making a smooth and creamy sauce is using a micro blender. This ensures all the ingredients are combined uniformly and evenly making the sauce taste even more pesto-e (not sure that is a word, but you know what I mean).

What you need

Equipment

  • 1 Blender
  • 1 Small pan
  • 1 Cheese grater

Ingredients

  • 30 g Basil
  • 1/3 cup Pine nuts
  • 1/3 cup Parmesan, grated
  • 1/3 cup Olive oil
  • 1 clove Garlic, crushed
  • 1 pinch Salt

Method

  • 1)

    Toss the pine nuts in a small non-stick pan on medium-high heat until they are golden brown.

  • 2)

    Meanwhile, pluck the leaves off the basil stems and add them in the blender.

  • 3)

    Grate the 1/3 cup parmesan and add it to the blender.

  • 4)

    Crush the garlic clove and add it to the blender.

  • 5)

    The pine nuts should be ready by now, add these to the blender also.

  • 6)

    Finally, add the olive oil and salt.

  • 7)

    Blend until smooth and no bits remain.

  • 8)

    Enjoy with your favourite pasta or use as a spread with your favourite sandwich filling.

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