How to make basil pesto sauce

February 19, 2009 by Vesna
Filed under Food & Drink, Homemade

Basil pesto is a treat and the best way to enjoy basil. And I’m talking about homemade pesto sauce, not the shop bought one form the jar. The fusion of flavours in it is a marriage made in heaven.

Basil is an annual herb that likes warmth. It’s easy to grow your own in the garden during the summer or in pots indoors all year round. Pick tender leaves regularly to prevent it from flowering and stems getting woody. Leave one plant to mature and collect the seeds for the next season. Alternatively, buy fresh basil in shops.

Pesto can be made using mortar and pestle, chopped with a herb cutting knife (takes a while) or in a food processor.

To make fresh basil pesto sauce you’ll need following ingredients:

A large bunch of basil (about 3-4 cups of leaves)
3 cloves of garlic (add more or less depending on taste)
1/3 to 1/2 cup roasted pine nuts (cashews, macadamia nuts or roasted almonds)
1/2 cup grated Parmesan or Pecorino
1/2 cup good quality olive oil
Sea salt

Use the quantities as a guide only and don’t be afraid to experiment. To be honest, I don’t follow the recipe anymore. I just pick some basil leaves from the garden, add few cloves of garlic, salt, nuts, Parmesan or Pecorino cheese and some good olive oil. Traditionally, pine nuts are used in basil pesto recipe, but I often substitute macadamia or cashew nuts for pine nuts.

Here is a step by step guide on how to make your own basil pesto sauce:

1. Pick the leaves and wash them in a bowl of water. Dry immediately in a colander and then on a clean tea towel. The leaves will turn black if left in the water for too long.

2. Put basil leaves, nuts of your choice and salt into food processor. Blend it until finely chopped.

3. Add grated Parmesan and crushed garlic. Whiz it until combined.

4. Add olive oil and process again. For a smooth pesto, run the food processor for a bit longer.

5. Voilá!

Basil pesto can be kept in the fridge for up to a week. At my place it disappears mysteriously after a couple of days ! Pesto is suitable for freezing.