When I first heard or and tried pesto, this was the only version out there: warm, aromatic, spicy fresh basil leaves from my garden, garlic, pine nuts and Paremesan cheese. Today, there are so many varieties and twists on pesto – I’ve lost count!
Pesto is traditionally made in a mortar & pestle but a food processor does the job just wine as well. Pestos make a for a nice, light and filling pasta course, you can smear in on top of chicken, shrimp or fish or even use it to replace tomato for your pizza base.
Basil & Pine Nut Pesto
(makes sauce for 4-6)
2 cups of loosely pack basil leaves
4 cloves garlic, smashed
1/2 tsp. coarse salt
1/4 tsp. pepper
1/2 cup parmesan cheese
1/2 cup extra-virgin olive oil
1/2 cup pine nuts
- Into a food processor, add the basil, garlic, salt, pepper and process until smooth. Now add the cheese and process again until incorporated, followed by a slow and steady stream of olive oil.
- Taste and adjust flavouring then add your pine nuts and pulse to just break up the nuts.
- Toss with boiled spaghetti and top with more cheese.
