This is my classic basil pesto recipe. We only need a bit for mygrilled vegetable halloumi sandwich. Use the rest for a pesto pasta salad!
2 tbsp pine nuts,toasted and cooled
2 cups (about 60g) basil leaves,tightly packed
50g (½ cup) finely grated parmesan
½ tsp cooking salt
¼ tsp black pepper
1 small garlic clove,finely chopped
50ml (2½ tbsp) extra virgin olive oil,best quality you can afford
50ml (2½ tbsp) grapeseed oil,or more extra virgin olive oil
Stick blender method:Place all ingredients in a jug just wide enough to fit a stick blender. Blitz until combined and fairly smooth,but don't make it a green smoothie! Use for the grilled vegetable halloumi sandwich.
Food processor method:Place everything except the oils in a food processor. Blitz until the basil is quite finely chopped. With the motor running on low,pour the oils in a thin stream.
Note:Store leftover pesto in an airtight container for 2 days in the fridge. The best way is to smooth the surface then cover with a thin layer of olive oil. The next best method is with cling film touching the surface. Alternatively,freeze in a ziplock bag,spread out in a thin layer so you can break off bits as you need it.
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