Tuesday, January 27, 2009

basil pesto

what you need
45g (1/4 cup) pine nuts
1 1/2 cups fresh basil leaves
2 small garlic cloves, halved
60g (3/4 cup) shredded parmesan
5 tbs olive oil

what to do
Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted.
Remove from oven and set aside for 10 minutes to cool. Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped.
With the motor running, gradually add the oil in a thin steady stream until well combined.
Place pesto in a container and cover with oil, it will last up to three weeks. Bring to room temperature before serving to bring out all the flavour.
For something different try replacing the basil with rocket or rosemary (great with grilled lamb), or adding 1/2 cup of sundried tomatoes.


  1. It's funny, I have never purchased pine nuts. We grow basil in the garden and I love its taste and fresh fragrance. I might get brave and try this!

  2. Mildred you can even make pesto with roasted almonds (use flaked rather than whole as you will get a more roasted & nuttier flavour or try walnuts (be carefull as they can be bitter). you can also blend the nuts, my favourite is almonds and pinenuts 50/50.

  3. Thanks so much for the helpful tip. I think I will try the 50/50 blend. Have a great day.