About this recipe:This is a classic pesto recipe made with basil, olive oil, pine nuts and Parmesan cheese. I like to add fresh chopped parsley to finish - a deviation from the traditional recipe - but feel free to omit this! Pesto is so versatile...try it on toasted sliced baguette, toss through pasta or use as a quick topping for barbecued chicken, lamb or fish.
125g (2 firmly packed cups) fresh Italian basil leaves
4 cloves garlic
90g (3/4 cup) grated Parmesan cheese
125ml (1/2 cup) olive oil
30g (1/4 cup) pine nuts
small handful chopped flat leaf parsley (optional)
Directions Prep:5min › Ready in:5min
Combine basil, garlic, Parmesan cheese, olive oil and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.