A classic, fresh basil pesto made from five ingredients in just five minutes!
Fresh basil pesto
With the help of a food processor, fresh basil pesto is one of the easiest sauces to make and requires just five key ingredients: basil, pine nuts, garlic, parmesan and olive oil.
Back in our uni days, store-bought pesto pasta was a weekly, if not biweekly, occurrence. We basically got bored of the stuff and it wasn’t until we tried homemade pesto that our love was reignited.
Having a little jar of this vibrant green sauce in your fridge will liven up those weeknight meals and you’ll find yourself adding it to all sorts of dishes. Although it’s a staple, pesto isn’t just for pasta. We love adding it to roasted veggies, slathering it on sandwiches and serving it as a dip with grilled meats such as chicken. It’s a really versatile sauce.
It’s worth noting that pesto is always made to taste, based on the ingredients at hand. Don’t be afraid to adjust this recipe to your taste. You can control exactly how runny you want your pesto by adding more or less olive oil.
Don’t have pine nuts? Use walnuts instead! It’ll still taste great.
Find basil too powerful? Mellow the taste by replacing half of the basil with fresh baby spinach leaves. The pesto will stay that lush vibrant green and the flavour of basil will be more subtle.
Fresh basil pesto
- 25 grams fresh basil leaves
- 3 tbsp pine nuts
- 3 garlic cloves peeled
- 30 grams parmesan grated
- 120 ml extra virgin olive oil
- salt and pepper to taste
- Add the basil, garlic, pine nuts and parmesan to the food processor. Season with salt and pepper. With the motor running, gradually add the olive oil until emulsified.
- Pour the pesto into an airtight jar and cover with a little extra olive oil. Store in the fridge for up to 1-2 weeks.