Once you make this basil pesto we guarantee you will never buy a shop bought jar again. Yes it’s cheaper to buy than make it at home but the taste is incomparable plus there is the obvious satisfaction of making it yourself. With three simple steps, it’s super fast and easy to make. Now there’s no excuse not to have a go-to pasta sauce in your fridge any day of the week.
It’s also a perfect foodie gift for Christmas (or any other time of the year really). Once covered with a layer of olive oil to preserve it, it should keep for up to 2 weeks refrigerated.
Tip: When adding pesto to pasta you must heat it very very slowly to avoid splitting. Generally we just warm it for a minute or so without taking our eyes off the pan and then throw over piping hot pasta. It’s also great to use over chicken or as a topping on a bruschetta (with mozzarella and tomatoes).
What You’ll Need (you can halve this recipe which will make approx 6oz)
50g pine nuts
16 tablespoons extra virgin olive oil
50g melted butter
150g parmesan (fresh not powdered, heaven forbid)
Large bunch / 2 fresh cups basil leaves (scrunched down)
1 clove garlic (you can add less or more depending on your preference)
- Roughly chop the parmesan.
- Put all the ingredients into the food processor and blend until smooth.
- Once cooled spoon into a jar and top with olive oil to preserve.
The jar pictured is a 12 oz (340ml) jar from Hobbycraft. As a gauge a Bonne Maman jam jar would hold approx 10 oz. If you are a Morello Life subscriber then we would be happy to share our artwork with you to print off for your jar lid. Just email us at email@example.com.