Ingredients
Fresh Herbs & Vegetables
- 50 g large bunch (50g/1.75oz) fresh basil leaves
- 2 cloves garlic (peeled)
Nuts & Cheese
- 40 g (3 tbsp) pine nuts
- 30 g (1/3 cup) freshly grated Parmesan
Seasonings & Oils
- ¼ tsp freshly ground black pepper
- ¼ tsp Maldon salt
- 90 ml (1/3 cup) olive oil
- ½ tsp crushed Maldon salt (for finishing)
Instructions
- Prepare Ingredients: Add the basil leaves, peeled garlic cloves, pine nuts, freshly grated Parmesan, black pepper, and Maldon salt into a food processor. Pulse for about 10 seconds to roughly break up the garlic and pine nuts, allowing flavors to start mingling.
- Blend with Olive Oil: Turn the food processor back on and slowly pour in the olive oil in a steady stream over about 10 seconds. This helps emulsify the oil into the mixture, creating a smooth and creamy consistency.
- Adjust Consistency: Check the texture of the pesto. If you prefer it with a bit of chunkiness, it is ready to use. For a smoother sauce, blend for another 10 to 20 seconds until the desired consistency is reached.
- Season to Taste: Taste the pesto and add additional seasoning if needed. Typically, about half a teaspoon of lightly crushed Maldon salt is added to enhance the flavor just before serving.
Notes
- Use fresh, high-quality basil leaves for the best flavor.
- Toasting the pine nuts lightly before blending can add a deeper nutty flavor, but this step is optional.
- Pesto can be stored in an airtight container in the refrigerator for up to one week.
- To prevent the pesto from browning, pour a thin layer of olive oil over the surface before sealing the container.
- Parmesan can be substituted with Pecorino Romano for a sharper taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
