About this recipe:Homemade pesto is really easy and very quick! Capture the freshest flavours for the best final results in cooking.
Makes: 1 (300g) batch
60ml olive oil
120ml warm water
4 cloves garlic, minced
150g basil leaves, roughly chopped
40g grated Parmesan cheese
35g pine nuts
salt and pepper, to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:5min › Ready in:10min
Combine the olive oil and water in a bowl, mix and set aside.
Place garlic, basil and Parmesan cheese into a food processor, add half the oil-and-water mixture and pulse until smooth.
Add the pine nuts and pulse until well mixed then gradually add the remaining oil and water mix, season to taste. Use or store the pesto.
To store pesto for up to a month in the fridge, place in a sealed glass jar with a 5mm olive oil head. By adding the olive oil head, you are preventing air getting to the pesto, hence helping it to keep longer.