Classic basil pesto

Homemade basil pesto is a versatile and healthy go-to that can instantly lift a pasta dish, or accompany a juicy steak. You can also add to soups, baked potatoes, pizzas and bread. Use it to dress salads and cooked vegetables; the list goes on. The best thing is you can whip it up in around 10 minutes.

Pesto originates from Italy. The Italian name “pestare” translates to “crush or pound. They have been making pesto for hundreds of years in a mortar and pestle, but now most households possess a food processor.

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PREP 10 MINS MAKES 1 JAR

INGREDIENTS
2 cups fresh basil leaves, packed
½ cup freshly grated Parmesan cheese
½ cup extra virgin olive oil
⅓ cup pine nuts
3 cloves garlic, minced
¼ teaspoon salt, or more to taste
¼ freshly ground black pepper

EQUIPMENT
A food processor is the quickest way to make pesto. If you don’t have one, a mortar and pestle is the classic way how the Italians have been making pesto for hundreds of years!

Place basil and pine nuts and pulse for a few seconds. Add the garlic and parmesan and again pulse for a few seconds to combine.

Turn the processor on a slow to a medium setting and gradually pour the olive oil into the processor. Scrape down the sides of the food processor to recombine. Season with salt and pepper.

Blitz for around 10-15 seconds if you like the pesto super-smooth. Use the spatula to transfer the pesto to a glass jar.

TIP Keep in an airtight glass jar in the fridge. After each use, add a little olive oil as this will keep the pesto bright green.