Classic basil pesto
23
- Prep Time10 mins
- Total Time10 mins
- Makes1 1/3 cups
Michael Graydon
This authentic Italian recipe adds summer flavour to any dish.
Ingredients
2 to 3 garlic cloves
4 cups packed basil leaves, about 2 small bunches
1/2 cup toasted pine nuts, optional
1/3 cup grated parmesan
2 tbsp freshly squeezed lemon juice, about 1/2 lemon
1/4 tsp salt
1/3 cup olive oil
1/3 cup vegetable oil
Instructions
Drop 2 garlic cloves through the spout of a food processor (or blender) while it's running. If you like garlic, use a third clove. Add basil, pine nuts, cheese, lemon juice and salt. Pulse until finely chopped. With motor still running, gradually add oils. If using a blender, slowly add oils, stopping after every couple of tablespoons to scrape down sides with a spatula.
Storing tip
Pesto will keep well, covered and refrigerated, for up to 1 week. Or freeze it in ice-cube trays and store the frozen pesto cubes in a resealable freezer bag for up to 3 months.
Nutrition (per serving)
Calories 91, Protein 1g, Carbohydrates 1g, Fat 9g, Sodium 51mg.
Variations:
Arugula-almond: In place of basil and pine nuts, use 4 cups fresh arugula leaves and 1/2 cup toasted almonds.
Cilantro-walnut: In place of basil and pine nuts, use 4 cups fresh cilantro (including stems) and 1/2 cup toasted walnuts.
Sun-dried tomato: In place of basil, use 2 cups sun-dried tomatoes packed in oil, patted dry.
3 ways to use pesto:
Roasted Fish: Spread pesto over fillets of halibut, salmon or trout. Roast on a baking sheet in centre of preheated 400F oven until a knife tip inserted into the thickest part of the fish and held for 10 sec comes out warm, 10 to 15 min.
Feta Spread: Whirl 200 g of feta with 1/4 cup pesto in a food processor. Use as sandwich spread. Or for an easy appetizer, spread over baguette slices and bake on a baking sheet in centre of preheated 400F oven until spread is warm and bread is toasted, 4 to 6 min. Top with prosciutto or sliced tomatoes.
Broccoli with Tomatoes: Steam 1 bunch broccoli, cut into florets. Meanwhile, slice 2 tomatoes in half crosswise. Squeeze out seeds and discard. Coarsely chop tomatoes. Add to a bowl. Mash in 1/4 cup pesto and 2 tbsp freshly squeezed lemon juice. Add drained hot broccoli and toss. Serve immediately.