RecipeTin Eats' pesto

Name: RecipeTin Eats' pesto
Cook time: 30 min
Yield: about 1 cup
Cuisine: Italian
Ingredients: 2 tbsp pine nuts, toasted and cooled; 2 cups (about 60g) basil leaves, tightly packed; 50g (½ cup) finely grated parmesan; ½ tsp cooking salt; ¼ tsp black pepper; 1 small garlic clove, finely chopped; 50ml (2½ tbsp) extra virgin olive oil, best quality you can afford; 50ml (2½ tbsp) grapeseed oil, or more extra virgin olive oil

Nagi Maehashi

February 20, 2023

Don't blitz too much - it's not a green smoothie!iStock

easyTime:< 30 minsMakes:about 1 cup

This is my classic basil pesto recipe. We only need a bit for my grilled vegetable halloumi sandwich. Use the rest for a pesto pasta salad!

Ingredients

2 tbsp pine nuts, toasted and cooled
2 cups (about 60g) basil leaves, tightly packed
50g (½ cup) finely grated parmesan
½ tsp cooking salt
¼ tsp black pepper
1 small garlic clove, finely chopped
50ml (2½ tbsp) extra virgin olive oil, best quality you can afford
50ml (2½ tbsp) grapeseed oil, or more extra virgin olive oil

Method

Stick blender method: Place all ingredients in a jug just wide enough to fit a stick blender. Blitz until combined and fairly smooth, but don't make it a green smoothie! Use for the grilled vegetable halloumi sandwich.
Food processor method: Place everything except the oils in a food processor. Blitz until the basil is quite finely chopped. With the motor running on low, pour the oils in a thin stream.
Note: Store leftover pesto in an airtight container for 2 days in the fridge. The best way is to smooth the surface then cover with a thin layer of olive oil. The next best method is with cling film touching the surface. Alternatively, freeze in a ziplock bag, spread out in a thin layer so you can break off bits as you need it.