I got this recipe down at Dunbrody House Cookery School. This is a real staple sauce, use it with chicken, mixed with mayonnaise to make a salad dressing, as a spread on sandwiches and also on boiled potatoes. Yummy!
I found that I needed to alter the quantities slightly, so taste as you go along.
30g fresh basil leaves (1 large handful)
15g grated parmesan (2 dessertspoons)
Juice of ½ lemon
1 dessertspoon of pine nuts (toasted or untoasted)
100-150ml olive oil (amount depends on your desired consistency)
2 cloves of garlic crushed
- Add all the ingredients into a food processor or puree with a hand blender until they are smooth.
- The basil pesto will last in your fridge for up to 3 weeks. Although it will darken slightly in colour it will still be delicious as the flavours will just be more mature.
- If you are unsure what you intend to use the pesto for I would suggest making it a little thicker and adding extra oil as is required.
You can make an alternative version of this pesto using sundried tomatoes, parsley, rocket or coriander.