I love pesto for how incredibly versatile it is. You can stir it through pasta, drizzle it on top of poached eggs, slather it over chicken, use it as a dip… The possibilities are endless!
It’s so delicious and thanks to food processors, so easy to make! I would make it the old school way if I had a pestle and mortar but sadly, I don’t. (Don’t mind me, just dropping sneaky hints to Alex about what I want for Christmas!)
Update: You guys, I bought myself a pestle and mortar from K-Mart! It was only $4! I’m a strong, independent woman with another piece of kitchen paraphernalia to add to my collection! Raise da roof!
The flavours in this pesto work so well together. The beautiful flavour of the basil is complemented perfectly by the lemon juice, pine nuts and parmesan cheese. You can omit the cheese if you’re lactose intolerant like me, it’s delicious either way. I just love cheese way too much, so I prefer to enjoy the pesto with parmesan and take the risk of suffering the consequences!
Chunky Basil Pesto
Makes 1 jar
2 cups fresh basil leaves 1/4 cup pine nuts1 clove of garlic, peeled and cut into wedges5 tablespoons extra virgin olive oilJuice of 1 lemon1/2 cup grated parmesan cheeseSalt and pepper
Toast the pine nuts in a frying pan until golden brown. (You don’t need to use olive oil, as the pine nuts themselves let out their own oil as they cook. Pine nuts you sly dawgs!)
Pop the basil, pine nuts, lemon juice, parmesan and garlic into the food processor and blitz until combined and chunky.
Gradually add the olive oil until the pesto is still chunky, but has a smoother consistency.
Finally, season with salt and pepper and give it one last blitz.
This pesto keeps for about 5 days when kept in the fridge, but can be frozen for up to a month. Just pour a layer of olive oil on top of the pesto before you freeze it. Easy peasy!