A plate full of penne pasta and fresh basil pesto.

How to Make Fresh Basil Pesto

Pesto is traditionally made using crushed garlic, fresh basil and pine nuts, mixed with olive oil and Parmigiano Reggiano or Pecorino Romano cheese.  The recipe for pesto originates from around the 16th century, in Genoa, in the Liguria region of northern Italy. 

Pesto and pasta is one of the quickest and easiest meals to put together in under 15 minutes. Fresh pesto tastes absolutely delicious - so much better than what can buy in the shops!



Eat pesto tossed through pasta, or baked into some crusty bread, or how about drizzling some on top of your veggies? I particularly like hummus topped with a little pesto... There are so many different ways that pesto can be used to add extra flavour to your food.

This evening, Tim and I decided to whip up some fresh pesto for dinner, so here's the recipe for you to try 🙂

Ingredients

1/2 cup extra virgin olive oi;

1/3 cup pin nuts

2 cups rinsed fresh basil leaves

3 minced garlic cloves

1/2 cup grated parmesan

Method

Pop the basil leaves and pine nuts into the food processor and whiz briefly.

Add garlic and parmesan.

Mix again. 

Scrape down the sides to make sure nothing gets missed by the blade. (A silicon spatula works best for this.)

Mix on a low speed and slowly add the olive oil. 

Scrape down the sides of the bowl again.

Season with salt and pepper.

Give it one final blitz.

Serve your pesto with pasta of your choice. 

Enjoy!

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