A good recipe for pesto is a must for Italian cooking. It can be used as a base for so many dishes from pasta to chicken to fish. Although the usual main ingredient is basil, this can be substituted or supplemented with coriander, rocket, parsley, etc. Additionally, you can switch out the pine nuts for another nut. Personally, I am not a fan of walnuts but I think pistachio tastes delicious. With this most recent batch of pesto, I used some to season a baked prawn and fish dish. Then I froze the rest for later. It freezes very well!
Ingredients
200g fresh basil leaves
75 g freshly grated Parmesan cheese
3 cloves garlic
120 ml extra virgin olive oil
50g roasted pine nuts
Pinch of salt
1/4 teaspoon freshly ground black pepper
Instructions
First, wash and dry the basil leaves. Next, add these to a food processor with the oil, Parmesan cheese, and garlic. Process for a few pulses. Finally, add the pine nuts. Pulse a few more times until the mixture is starting to get smooth but still has some texture.
The pesto is now ready to use or to freeze. If you freeze it, then it’s best to freeze it in the portions you would use.
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