Basil Pesto

• It can be enjoyed in sandwiches, as a dip or spread or as a sauce for pasta.
• You can use Parmesan, Pecorino or Grana Padano – whatever’s available.
• This pesto will keep in a jam jar in the fridge for up to ten days. Just make sure you pour a thin film of olive oil over the top of the pesto before you put the lid on – this will seal in the flavour and keep the pesto from darkening.

Prep Time: 5 minutes Makes: 1 jar

Ingredients:

• 1 whole fresh basil plant, leaves picked and washed but not dried
• 40g Parmesan, grated
• 40g shelled pistachios
• 2 garlic cloves, peeled
• 2 tbsp olive oil
• 2 tbsp water
• 1 tbsp rapeseed oil
• ½ tsp sea salt
• a pinch of black pepper

Method:  

1. Place all of the ingredients in a large mixing bowl and use a hand blender to blitz until the pesto reaches your desired consistency.