Homemade basil pesto
An easy way to add some flavour to so many of your meals.
Yield: 10
Materials
- 2 packets fresh basil leaves
- 100 ml extra virgin olive oil If you don't have any, rapeseed oil will work too.
- 1 large garlic clove (or 2/3 small ones) Depends how much garlic you enjoy!
- 1 tsp sea salt
- good grinding black pepper
- generous grating of parmesan (optional)
Instructions
- Place the sea salt & garlic into the food processor bowl & pulse briefly until they are combined. Pestle & mortar -grind the salt & garlic until you form a paste.
- Pull all the leaves from the stems and add to the food processor. Gently pulse until the leaves have broken down and reduced in the bowl. Pestle & mortar - adding a few leaves at a time, gently grind into the garlic & salt mix.
- Now begin to add the oil. Add about half to begin with, pulse and then check the consistency. Add more as required. If you are using the pestle & mortar, you can place the leaves, garlic and salt in a larger bowl and gently stir in the oil.
- The pesto can be as smooth or chunky to suit your taste preference. If you need extra oil, add as required.
- Now add the pepper & parmesan if you are using it. Taste and check for seasoning
- Store for 3-5 days in a clean jam jar or Kilner jar. To sterilise the jar, wash in warm soapy water, then pop it into your oven at a 160-180 degrees for 15 minutes to kill any bacteria.
Notes
This is such a versatile dressing and compliments so many different dishes. Here are some examples of how I have used the pesto -
- Drizzled over my homemade fish goujons.
- A fresh, raw salad and drizzled over and served with some cooked chicken or stir through some tinned chickpeas or haricot beans.
- The base for a pizza or flatbread.
- Stirred through freshly cooked pasta.
- Served with some freshly boiled ham.