The Summer may be done… But not the Basil.
It’s a good problem to have, an abundance of fresh and fragrant summer Basil. So don’t let it go to waste when you’re making way for Autumn crops. Pesto’s no tightly held secret, but here’s a ripper of a recipe that’s dead simple to make and seriously drool worthy.
Basil Pesto
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2 cups of roughly chopped Basil leaves
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1/2 cup of Pine Nuts or Cashews
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1 clove of Garlic peeled and chopped
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1/2 cup of grated Parmesan Cheese
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1/4 cup of Extra Virgin Olive Oil
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1 tablespoon of Water
To release the best flavour from your nuts, it’s best to put them on a baking tray in the oven for a minute or two to warm them through… although raw is fine too.
Using a food processor, pulse the nuts until finely chopped (but not enough to make a paste) and then set them aside in a bowl. Next add the Basil, Parmesan, Garlic, Water and Olive Oil to the food processor and whiz to a fine paste.
Remove and stir through the reserved nuts adding Sea salt and cracked Pepper to taste. Add extra Olive oil to adjust the consistency as needed with the aim of a loose saucy consistency.
Enjoy your Basil Pesto tossed with fresh Pasta; as a base for amazing Tomato Bruschetta; with simple Risotto; or as a topping for Crackers with a glass of white Wine.
While this Basil pesto doesn’t last for long at our house, you can actually keep it in the fridge for a week or so. Enjoy!
See previous Recipe 1
