Basil pesto is a treat and the best way to enjoy basil.
Keyword: Basil Pesto
A large bunch of basilabout 3-4 cups of leaves
3clovesof garlicadd more or less depending on taste
1/3 to 1/2cuproasted pine nutscashews, macadamia nuts or roasted almonds
1/2cupgrated Parmesan or Pecorino
1/2cupgood quality olive oil
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.
Put basil leaves, nuts of your choice and salt into food processor. Blend it until finely chopped.
Add grated Parmesan and crushed garlic. Whiz it until combined.
Add olive oil and process again. For a smooth pesto, run the food processor for a bit longer.
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.