Pesto

Name: Pesto
Prep time: 10 min
Total time: 10 min
Yield: 1 porsi
Cuisine: Indonesian
Ingredients: 2 tablespoons pine nuts; 2 cups / 60g / 2oz fresh basil leaves ((tightly pack measuring cup, Note 1)); 1/2 cup (50 g) parmesan, (finely grated (tightly pack the cup)); 1/2 tsp cooking/kosher salt; 1/4 tsp black pepper; 1 g arlic clove (, small); 7 tbsp extra virgin olive oil (, best quality)

Recipe video above. This is how I make basil pesto. Make it smooth for the best flavour when tossed through pasta, or chunkier if you want to use it as a dip. See in post for a list of chunky vs smooth and a list of uses! Also see how to use pesto to make a JUICY Pesto Pasta (hint: it's not just pas

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Bahan-bahan

1 porsi

2 tablespoons pine nuts
2 cups / 60g / 2oz fresh basil leaves ((tightly pack measuring cup, Note 1))
1/2 cup (50 g) parmesan, (finely grated (tightly pack the cup))
1/2 tsp cooking/kosher salt
1/4 tsp black pepper
1 g arlic clove (, small)
7 tbsp extra virgin olive oil (, best quality)

Langkah-langkah

Toast pine nuts - Preheat small skillet over medium high heat (no oil). Add pine nuts and toast until light brown. Immediately remove and let cool slightly.
Blitz pesto - Place all ingredients except olive oil in a food processor or blender. Blitz until finely chopped.
Add oil while blitzing - With the motor running, slowly pour the oil in through the feeder tube. Blitz until smooth (or to desired consistency), adding a touch of extra oil (or water) if required to help it blitz.
Handheld blender stick - Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.
Store in a super airtight container in the fridge for up to 3 days, or freezer for 3 months. If it's not a super airtight container, smooth the surface and cover with a thin layer of olive oil - basil goes brown when in contact with air.
Makes enough for: 300g/10oz dried pasta of choice (can stretch to 350g/12oz). See here for how to make a great simple pesto pasta!