Basil, Cheese and Pine Nut Sauce
Pesto
110g (4oz) Fresh Basil
approx. 235ml (8floz) Extra Virgin Olive Oil
110g (4oz) Parmesan or Pecorino
50g (2oz) Pine Nuts
4 Garlic Cloves
Salt and Pepper
The Pine nuts can be lightly roasted if desired, by either placing in a dry frying pan and cooking gently for a few minutes, turning frequently, to avoid burning.
Roughly chop the garlic and grate the cheese.
Place the basil, cheese, pine nuts and garlic into a food processor and blend for a minute or two, until well combined and smooth.
Pour in the oil in a slow steady stream.
Add the cheese and blend lightly.
Taste and add seasoning to taste.
Alternatively, the original method of making this dish is to use a a pestle and mortar, which whilst being far more labour intensive, does allow more control of the final consistency.
Additions and tips
Add or substitute some or all of the basil for sun dried tomatoes, if in oil, use that too.
Add lemon juice and zest
Add a teaspoon or two of honey.
Use walnuts, pistachios, sunflower seeds or a combination of nuts.
Use parsley, coriander or other herb (or combination) instead of basil.
Will keep in an airtight jar in the fridge for at least a week, may also be place in ice cube trays and frozen for later use.
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