Basil pesto

Recipe from: 29 September 2010

Ingredients 7
Servings 1
Minutes 15 mins


Serving Change
  • 500
    packed fresh basil leaves
  • 2 - 3
    cloves garlic
  • 65
    plain macadamia or pine nuts
  • 180
    extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 125
    freshly grated Parmesan (or Pecorino) cheese
  • Lemon juice, for freezing


15 mins
Place the basil, garlic, nuts and ¾ of the oil in the processor and process until finely chopped.
Season to taste.
Add the remaining oil while pulsing until incorporated.
Transfer the pesto to a mixing bowl and stir in the cheese.

If you have a lot of basil and love pesto, freeze it in small containers. In this case, omit the cheese but add a few drops of lemon juice. And use only half the oil. After you’ve spooned the mixture into containers, pour the remaining oil on top. It will freeze for three months. Defrost slowly in the fridge or on the counter, not in the microwave! Stir the grated cheese into the mixture just before serving.

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