Enough for 500g of Pasta
Ingredients
1-2 bunches of fresh Italian basil (remove the big stalks) 1/4 - 1/3 cup of good extra virgin olive oil 1 clove of garlic 1/2 teaspoon of salt 1/4 cup freshly grated Parmesan
*You can add a handful of pine nuts, cashews, macadamia etc
Method Add all the ingredients into a blender, I use my ninja blender and it comes out perfect in less than 20 seconds.
Blitz till pureed, if you're finding that its not blending well it means you need more oil.
Don't freak out with the amount of oil being used, this is why you need to use a good extra virgin because you'll be having it raw, this sauce is not cooked so you'll be getting all the nutrients and goodness from the oil. In saying that don’t use the whole bottle now!
Once it's pureed you can stir it straight through your pasta or for a lighter flavour mix in 1/2 cup of ricotta.
If you're making this ahead of time leave out the Parmesan cheese and just drop a clove (cut in half) of garlic to your jar. This will stop the garlic from over powering the pesto. Cover the top of the pesto with oil, this will preserve it in the fridge.
Remember to add in your Parmesan if you left it out. Enjoy x
My Tip: To make it Genovese style, add peeled, sliced potatoes and green beans to your pasta water.
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