Homemade Basil Pesto

Ingredients

1. 1

   Optional: lightly toast the pine nuts in a dry pan over medium heat, stirring for 2–3 minutes until golden. This deepens the flavour. Let them cool before using.

   ⏱3 min
2. 2

   Add the basil leaves, pine nuts and garlic to a food processor or blender. Pulse several times until coarsely chopped.

3. 3

   With the motor running on low, slowly drizzle in the olive oil. Blend until you have a loose, slightly textured paste — don't over-blend; a little texture is nice.

4. 4

   Add the Parmesan and salt. Pulse once or twice to combine. Taste and adjust: more oil for a looser consistency, more salt if needed, a squeeze of lemon for brightness.

5. 5

   Transfer to a clean jar. Pour a thin layer of olive oil over the surface to prevent browning. Keeps refrigerated for up to 5 days, or freeze in an ice-cube tray for up to 3 months.

Nutrition per serving