About this recipe:Homemade pesto beats any shop bought variety and is so quick to make. Nice tossed through spaghetti or with chicken. Also makes a nice base spread on crostini for cocktail canapes. I make this in a large pestle and mortar but you can adapt to make in a mini chopper if preferred.
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Method Prep:10min › Cook:10min › Ready in:20min
In the bowl add the garlic and salt and grind down into a paste. Add the basil a bit at a time and mash down to blend with the garlic. Repeat until all basil used up. Slowly mix in enough oil to loosen into a wet slightly runny paste. Add the cheese and mix well, this will also thicken. Add seasoning. Will keep in the fridge for up to a week.
Cook and drain pasta, stir through pesto and serve with extra basil leaves to garnish. Season with salt and pepper.