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.
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
- 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.
