Punchy basil pesto
I’ve been making pesto for many years and this recipe has evolved over time. I finally discovered the addition of mint gives it a wonderful twist.
Pesto originated in Liguria, Italy where it was made in a pestle and mortar. For this recipe I suggest a food processor due to the basil leaves oxidising quickly when crushed, which can cause a little discolouration. The speed of the food processer keeps the pesto a vibrant green.
Punchy basil pesto – Ingredients
- 30g pine nuts
- 50g parmesan cheese
- 3 peeled garlic cloves
- 150ml extra virgin olive oil
- 60g fresh basil (2 supermarket bags)
- 15g fresh mint
- 15 g fresh flat leaf parsley
- pinch sea salt
Punchy basil pesto – Method
- Firstly, toast your pine nuts under the grill. Keep a close eye on these as they are prone to burning very quickly. You are looking to give them a golden colour.
- Grate the Parmesan.
- Pluck the leaves from all the herbs.
- Blitz the garlic and pine nuts in the food processor.
- Add all the herbs, blitz again, then add the cheese and blitz once more.
- Finally drizzle in the olive oil while the processor is running until you have a smooth consistency.
- Add pinch of salt to taste.
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