Basil pesto
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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.
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Ingredients
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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
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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
- 200g of basil leaves
- 30g of 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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First published in 2016
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