Basil Pesto
Pine nuts are extremely expensive, substitute with cashews if you want.
Ingredients
- 45 g pine nuts [I use cashews because of the price of pine nuts]
- 1/2 tsp garlic clove [crushed]
- 30 g Parmesan cheese [grated]
- 125 ml olive oil
- 80 g fresh basil [use only the leaves]
- 1/2 tsp salt [adjust if desired]
Instructions
- Place nuts in a pan and toast on medium heat for approx. 4 min until starting to brown but not burn. Remove from pan and allow to cool for 8 minutes.
- Place the nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
- Enjoy over pasta - in sauces and on a sandwich. The consistency depends on the amount of olive oil used - I like it soft however if you want to spread it on bread add less olive oil.
Notes
Home made pesto oxidises very quickly so stir before use for that vibrant colour.
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