This is just your stock-standard basil pesto recipe. There’s really nothing out of the ordinary about it because I think that it is just that good as it is you really don’t need to mess with it.
Plus, if any Italian nonna’s found out that someone had even thought of changing the recipe to their beloved pesto, I’m pretty sure they wouldn’t be very happy at all.
- ¼ cup pine nuts, lightly toasted
- 1 ½ cups fresh basil leaves
- 2 garlic cloves
- 1/3 cup grated parmesan
- ½ cup olive oil (roughly)
- ½ lemon, juiced (optional)
- Salt and pepper, to taste
- Place all the ingredients in a mortar and pestle or a food processor and pulse until fully combined. If needed, add more olive oil until the pesto is slightly runny. Season with salt and pepper.
- To ensure that the pesto is of best quality it is crucial that you use fresh basil and top quality ingredients.
- In pasta salad, try my Deluxe Pesto Pasta Salad.
- In scrambled eggs or an omelette.
- On toast with avocado and haloumi or a poached egg.
- Blobbed on top of pizza.
- In savoury muffins .
- Spread on a sandwich.
- In (or on) quiche or frittata.
- Serve alongside meat.