Classic Basil Pesto

Basil is robust, pungent and sweet. Originally native to India, this magnificent herb now grows all over Europe and flourishes in warm climates. Pesto should never be cooked - it is added to pasta after it is cooked and drained. When adding it to enhance flavour in a dish, stir in when cooking is complete, or at the moment of serving.

  • Serves 4 as a main course with pasta

  • Preparation 5 mins

Classic Basil Pesto
  • Egg-Free

  • Gluten-Free

  • Wheat-Free

Ingredients

  • 50g fresh basil
  • 3 cloves garlic, chopped
  • ½ tsp salt
  • ½ tsp black pepper
  • 125ml extra virgin olive oil
  • 45g pine nuts, lightly toasted
  • 90g vegetarian Italian-style hard cheese, grated

Method

  1. Place basil leaves, garlic, salt, pepper, olive oil and pine nuts in a food processor or blender. Blend to smooth purée, transfer to a bowl and add the cheese.

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