Pesto

Nick Tresidder

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Pesto
2 packed cups basil leaves
2 large cloves garlic, crushed
¾ cup good-quality olive oil
¼ cup grated parmesan
½ tsp salt 
ground black pepper
¼ cup toasted pine nuts or walnuts (optional)

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/pesto/47/

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Prep time:: 10 min
Cook time:: Nil
Makes:: 1½ cups

2 packed cups basil leaves
2 large cloves garlic, crushed
¾ cup good-quality olive oil
¼ cup grated parmesan
½ tsp salt
ground black pepper
¼ cup toasted pine nuts or walnuts (optional)

Purée all ingredients together in a food processor until smooth. Or pound with a mortar and pestle, adding oil once the mixture forms a fine paste.

Store in the fridge for up to 2 weeks or freeze in small containers.

Walnut Vinaigrette

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5 comments

No pepper and walnuts!

Luchino September 30, 2016

Made this with Rocket (abundant in my garden this summer) rather than basil and toasted walnuts (free from my parents tree) in lieu of pine nuts. Doubled the parmesan and also added a squeeze of lemon juice to taste at the end. Highly recommend the walnut variation. Delicious luxurious taste at a fraction of the cost of store bought.

FL0WER January 19, 2016

Just bought a big bag of basil from the organic shop so just had to make pesto. Annabel's method is simple to make. Thanks a lot . Just joined up for regular newsletters. Aruna

mokipoki28 February 20, 2015

This was my today recipe, thanks Annabel for sharing. Now i have two homemade , no make that three home made pestos in the fridge, basil, parseley and mint and the broad bean, all from the garden.. Yee ha! Merry christmas to you and yours and keep up the great ideas, my husband and i love the stories behind the wanaka properties.

EvelynS December 23, 2013

delicious

Trish March 19, 2012