Basil pesto

A classic of the Italian culinary repertoire, this recipe for basil pesto by Andrea Migliaccio is super easy to make and works well with a variety of dishes including pasta, chicken and roast vegetables.

First published in 2016
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Ingredients

Metric

Imperial

Basil pesto

  • 200g of basil leaves
  • 30g of ice
  • 50g of pine nuts
  • 1/4 garlic clove
  • 3g of salt
  • 150g of extra virgin olive oil
  • 50g of Parmesan, grated
  • 30g of pecorino, grated

Equipment

  • Blender

Method

1
Blanch the basil in salted boiling water, then refresh in iced water. Squeeze excess water and blitz in a blender with the ice
2
Add the pine nuts, garlic, salt and extra virgin olive oil and blend
  • 50g of pine nuts
  • 1/4 garlic clove
  • 3g of salt
  • 150g of extra virgin olive oil
3
Finally, stir through the cheeses and use. Alternatively, store in an airtight container in the fridge for up to 3 days
  • 30g of pecorino, grated
  • 50g of Parmesan, grated

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