RCI-SN.004.0053.001
Pesto 2
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Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- the best quality olive oil you can find. I believe that Greek olive oil is actually better for this recipe than either French or Italian as it has a stronger taste.1 unit
- a packet of either pine nuts or walnuts (pine nuts give the pesto a blander flavour1 unitwalnuts a more robust flavour)
- at least 2 large plants of fresh basil1 unit
- garlic cloves7 unit
- freshly grated Parmesan cheese (not Pecorino please)1 unit
Method
1
Whatever you may have been told, use a electric blender or a liquidiser to make pesto. Faffing about with a pestle and mortar is for the birds !!
2
Again, whatever you have been told, put a good quantity of olive oil in the blender first and start it running, otherwise the blades will gum up and you risk burning the basil.
3
Drop basil leaves through the top into the olive oil so that they are mulched up by the blades.
4
Add some pine nuts (or walnuts) so they are also mulched up.
5
When the developing Pesto sticks and becomes too thick, simply add more olive oil until the whole lot starts to mulch again. Continue adding basil leaves, pine nuts (walnuts) and the garlic cloves, always making sure the mixture remains fluid.
6
Once you begin to run out of basil leaves and nuts add a handful of Parmesan cheese (though not too much; remember the taste should be predominantly of basil).