Basil pesto is a versatile condiment to serve with a variety of foods from salmon to lamb to fresh tomatoes on toast. It’s also very simple to make and will keep fresh and flavoursome for up to a week in the fridge.
Makes approx. 1½ cups
1 large bunch basil, leaves removed
½ cup toasted pinenuts
1 cup grated parmesan
1 lemon, finely grated rind (optional)
2 garlic cloves, crushed
¾ cup olive oil
Put basil leaves, pinenuts, parmesan, lemon (if using) and garlic into a food processor and process until finely chopped. With the processor motor running, slowly add the oil through the funnel, until a thick smooth paste forms. Spoon pesto into a jar. Cover the surface with a layer of oil to prevent discolouring. Will stay fresh in the fridge for up to 1 week.