Try this versatile pesto for a variety of uses.
Prep: 5 mins | Yield: 1.5 cups
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup extra-virgin olive oil, plus more for storage
- 1/3 cup pine nuts (can use walnuts, cashews or almonds)
- 1/2 cup freshly grated Parmesan cheese
- 2 medium cloves garlic, peeled
- 1/4 teaspoon kosher salt, or more to taste
- Freshly ground black pepper, to taste
- 1 teaspoon fresh lemon juice (optional, brightens the flavor)
Method
In a food processor, combine the basil, pine nuts, garlic, salt, and pepper. Pulse several times until the ingredients are well chopped and form a rough paste.
With the food processor running on low speed, slowly drizzle in the 1/2 cup of olive oil in a steady stream until the mixture is well combined and reaches a desired consistency. Avoid over-mixing, as this can warm the pesto and dull the vibrant green colour.
Add the Parmesan cheese and lemon juice (if using) and pulse just briefly to combine.
Taste the pesto, add more salt, pepper, or lemon juice as needed.
Transfer the pesto to an airtight container. To keep it fresh and green, pour a thin layer of extra-virgin olive oil over the surface before sealing.
Store in fridge for 1-2 weeks or freeze pesto in ice cube tray.
When frozen transfer cubes to a freezer-safe bag for up to six months of use.
Adapted from various free-to-publish recipes.
