Basil Pesto
Jarred stuff is crap bar about two brands - make it in summer when basil tastes the way it should, and don't look back.
Makes: About 2 cups
Prep time: 10 minutes
Cook time: None
INGREDIENTS
1 bunch basil, leaves picked
50g pinenuts, toasted briefly in the oven and fully cooled
1 1/2 cups parmesan, grated
1 garlic clove, crushed
salt and pepper
1/2 lemon, juiced
about 1 cup extra virgin olive oil
METHOD
Blitz the basil, cooled pinenuts, parmesan, garlic, salt, pepper and lemon juice together while adding about a cup of extra virgin olive oil.
Don't worry, it's not mayonnaise - just dump and blitz.
Make sure you cover the top of the pesto with oil or it will brown.
HINTS
Make it in summer, when basil tastes the way it should - out-of-season basil makes a flat, grassy pesto not worth the effort.
Fully cool the toasted pinenuts before blitzing - warm nuts turn the pesto claggy.
The oil cap on top is what keeps it green in the fridge; top it up again each time you dig in.
NUTRITION (per recipe total - guide only):
Energy: approximately 11500kJ (2750 calories)
Protein: 55g
Fat: 285g
Saturated fat: 55g
Carbohydrates: 15g
Sugars: 4g
Fibre: 5g
Sodium: 2000mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.