Why buy bottled pesto when you can make this simple and fresh homemade pesto within minutes…
2 cups fresh basil leaves, rinsed and dried
⅓ cup pine nuts
2 cloves garlic, crushed
⅓ cup Cobram Estate extra virgin olive oil, plus extra to seal
¼ cup parmesan or pecorino cheese freshly grated
Traditionally you can use a mortar and pestle to pound ingredients together or alternatively a blender or food processor can be used. (I have used a mini food processor for this recipe )
If not using your pesto immediately, sterilise a glass jar to store the pesto.
Place basil, pine nuts, garlic and pinch of salt in food processor and blend. While the motor is running pour in the olive gradually in a thin stream. Turn off and scrape down the sides.
Once evenly blended stir in the cheese and place in the clean sterile jar if not using immediately.
Toss through your hot cooked pasta of choice.
I like to serve mine with crispy bacon or pancetta and parmesan. 🙂
Important : Seal the top of the jar with a film of olive oil (so the pesto will not discolour) and store in the fridge for up to two weeks.
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