Basil pesto is one of my favourite easy to make sauces. Basil is a richly rewarding herb, especially if you grow it yourself. This recipe not only uses basil but also a healthy dose of extra virgin olive oil. As everyone who visits my blog regularly knows I love EVOO and support the SA Olive Industry Association. Visit their website to learn more about EVOO: www.saolive.co.za
This is such an easy recipe and makes about 1 cup of delicious basil pesto.
Ingredients:
- 2 – 2.5 cups tightly packed fresh basil leaves
- ½ cup grated Parmesan cheese
- ½ cup olive oil
- ¼ cup pine nuts
- 2 – 3 garlic cloves
- Salt and pepper to taste
Instructions:
- Place basil leaves and pine nuts in a processor and pulse.
- Add the garlic cloves and parmesan and pulse again.
- Scrape down the sides if necessary.
- While the motor is running, gently pour in the olive oil.
- Scrape down the sides again if necessary.
- Season with salt and pepper.
If you find yourself with some basil pesto leftover, check out this handy tip with icetrays to make it last.
