Pesto

Name: Pesto
Yield: Makes 150 ml
Cuisine: Europe
Ingredients: 2 tablespoons finely grated Parmesan cheese (preferably Reggiano); 1 tablespoon roughly chopped pine nuts; 2 garlic cloves, chopped; 75 g basil leaves; salt and freshly cracked black pepper; salt and freshly cracked black pepper; 100 ml extra virgin olive oil; 2 tablespoons finely grated Parmesan cheese (preferably Reggiano)

Preparation info

Makes
150 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

As a bit of a traditionalist, I make my pesto by using a mortar and pestle to pound the ingredients before adding the oil, but in this modern world a blender does a quicker and equally successful job. It will keep in the fridge for 2–3 days before losing its vibrant colour and freshness.

Ingredients

75 g basil leaves
2 garlic cloves, chopped
1 tablespoon roughly

Europe
Sauce
Gluten-free
Vegetarian
Mediterranean

Method

Put the basil, garlic, pine nuts and Parmesan in a blender. With the motor running, slowly pour in the oil in a thin stream through the feeder tube, and process until smooth.
Add salt and pepper to taste, transfer to a bowl (or container with a lid), cover and refrigerate until needed.