1.5 cups basil leaves firmly packed
¼ cup pine nuts
2 roughly chopped garlic cloves
½ cup extra virgin olive oil
60g parmesan cheese, finely grated
Place basil, garlic & pine nuts in processor. Process until almost smooth.
With motor running add oil in slow steady stream. Combine well.
Transfer pesto to bowl, add parmesan. Season with salt & pepper.
BASIL & ALMOND PESTO
Replace pine nuts with roasted almonds
PARSLEY & BASIL PESTO
Use 1 cup basil & ½ cup Italian parsley
SPINACH, MACADAMIA & ROCKET PESTO
Replace basil & pine nuts with 1 cup baby spinach, 1 cup baby spinach, ½ cup rocket, ½ cup roasted & salted macadamia nuts
PARSLEY, PISTACHIO & CHILLI PESTO
Replace basil & pine nuts with ¼ cup pistachio nuts, 1 ½ cups firmly packed Italian parsley leaves, 1 long red chilli, roughly chopped & deseeded. Roast pistachio nuts & cool before putting in processor.
ALMOND & MINT PESTO
Replace basil & pine nuts with 1 ½ cups mint leaves, firmly packed, ¼ cup slivered almonds