Fresh Homemade Basil Pesto is easy to make and wonderful on everything from pizza, to pasta and grilled meats. With just 5 ingredients and 5 minutes find out how to make the best basil pesto right here.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat oven to 180C / 350F / 160C fan forced. Place pine nuts on a baking tray and toast for 5 minutes shaking every so often.
Add basil, garlic, Parmesan and toasted pine nuts to the bowl of a food processor and blend on low while adding the oil in a slow steady stream.
If not using it straight away, sStore in the fridge in a preserve jar with a layer of oil on top for up to 4-5 days.
Notes
Makes around 1 cup of pesto.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
If the pesto turns black on top, this is just air hitting the basil and causing oxidation. Scrape that part away and the rest is fine to use with 4-5 days of making, as long as the pesto is store in an airtight jar.
Pesto can be frozen. Tip it onto a baking tray lined with baking paper and freeze. Once hard, break it into smaller pieces and store in an airtight container in the freezer with baking paper between the layers.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.