Pesto is a great storeboard staple, it goes brilliantly in many hot dishes, and is a lovely spread for sandwiches. Use it in pasta salads or as a dip.
- 40gr basil leaves
- 1 garlic clove
- 75gr pine nuts
- 120gr olive oil (not ml, gram, about 135ml)
- 50gr parmesan cheese, grated
- juice of 1/2 lemon
Place the basil, roughly chopped garlic, pine nuts and two thirds of the oil in a kitchen machine. I use the small one that attaches to my immersion blender, as a regular kitchen machine is too big. Blend until smooth. Add the remaining oil if required.
Stir the parmesan cheese and lemon juice in. You can store leftovers in a jar in the fridge, with a thin layer of oil over the top.