Pesto is so great for so many things. It has a bright fresh Italian flavour and is excellent with all types of pasta, even on it's own! Fresh is always best and so the recipe here! Toss through freshly cooked pasta, use as a pizza topping, in my recipe Pizza Scrolls, as a stuffing for chicken or just as a dressing on fresh steamed vegetables, or with roasted meat. Also serve reduced with more oil and lemon juice as a salad dressing. Or you can serve with cheese and crackers or as part of an antipasto platter...and hey Pesto, you have added a wonderful touch with little to no fuss!
- 100 g fresh parmesan, cubed
- 100 g pinenuts
- 2 Handful fresh basil leaves
- 5 cloves of garlic
- Cobram Estate Extra Virgin Olive Oil EVOO to taste BUY
- pink salt flakes to taste
- 1 lemon, juice and zest
Gently toast pinenuts in a dry pan on Induction max. (Watch the whole time!) Set aside
Place parmesan into TM bowl and mill 10 sec/speed 10 until very fine.
Add the garlic, basil into TM bowl and blend 5 sec/speed 7.
Add pinenuts and then in a steady stream add at least 60g EVOO, possibly more, through the hole in lid whilst the blades are rotating on speed 3-4.
Add salt and lemon juice, zest to taste. (This will preserve colour and add a zing!)
This will keep in sterilised jar in the fridge for around 3 weeks but of course, it probably won't make it into the fridge at all once you taste it!