Quick and easy basil pesto
¼ cup pine nuts
1 ½ cups fresh basil leaves
2 small garlic cloves, halved
¾ cup parmesan, grated
¼ cup olive oil
Chilli to taste – if you like it a little spicy
Salt and pepper, to taste
1. Place the pine nuts into a non-stick pan and dry fry until lightly toasted. If you’re in a pinch for pine nuts, sunflower seeds can be your hero here.
2. Remove from the heat and set aside for 10 minutes to cool. Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and blend until finely chopped. You can also add your chilli here if you choose. With the processor still running, gradually add the oil in a thin steady stream until well combined.
3. Season with salt and pepper.
Basil pesto can be kept frozen for up to 4 months. Transfer half the pesto to a small airtight container and smooth the surface. Drizzle with olive oil to cover. Label, date and freeze. When you’re ready to welcome it back into your life, place in the fridge for 3-4 hours or until thawed. Don’t forget to stir it up before serving.
There you go. Nothing to it, except of course how phenomenal your pesto will tastes. For a winning tapas recipe, enjoy the dalliance of basil pesto on bruschetta.
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