Nothing beats fresh basil pesto! Especially if the ingredients come from your own garden! This Spring I planted my first herb pots to use in the kitchen. The coriander is almost gone, the parsley grew a little slower and is still going but the basil... It has a mind of its own. The basil looks luscious and green and the scent just takes over the kitchen! It's Divine...
Tonight I made a fresh basil pesto and here is my simple recipe...
What you'll need:
1/4 cup pine nuts
2 garlic cloves
1/2 tsp salt
4 cups loosely packed basil leaves
1/2 cup olive oil
1/4 cup finely shredded Parmesan cheese
Place pine nuts, garlic, salt and half the basil in food processor, and process until basil is roughly chopped.
Add remaining basil and process, using a spatula to scrape down the side of the bowl occasionally, until all the basil is finely chopped and the mixture is well combined.
Gradually add the oil, scraping down the side of the bowl occasionally, until all the oil has combined well and the mixture has formed a paste.
Stir in the Parmesan.
Add to meal or store in an air tight container or jar for up to 3 days. You can pour a thin layer of olive oil over the top of the pesto to prevent it from discolouring.