HOW TO : Make Basic pesto
Getting the basics right with a staple “everything” pesto.
This pesto recipe is near the top of my 10 weekly Meal Prep inclusions. Pesto quickly and easily pimps a salad, warming soup, stir fry, pasta, eggs of toast...the options are endless.
INGREDIENTS
80 g Parmesan Cheese, cut into small rough chunks
30 g pine nuts
1 full bunch of fresh basil leaves, stalks removed + thoroughly rinsed
120 g extra virgin olive oil
Pinch of salt
METHOD
Blend roughly chopped Parmesan in a blender until finely grated. If using a thermomix, grate for 10 seconds at speed 10.
Add rest of ingredients to blender and pulse until mixed through to the consistency pictured. Blend at speed 6 for 10 seconds if using a Thermo. Use a spatula to push down the sides and pulse again if using blender and blend another 3 seconds at speed 6 with Thermo.
STORAGE
I place pesto in a sterilised weck jar (any recycled glass jar with lid will do) and pour a dollop of olive oil over top after each use to prevent oxidation and extend fridge shelf life. Quantity generally lasts us two weeks.
“Let food be thy medicine, and let medicine be thy food.”