I always think the smell of Pesto is just out of this world - the mix of olive oil, fresh basil, parmesan cheese, all ground together is just incredibly good, and so simple to make. Will keep in the refrigerator for a week or so, and it doesn't even have to be used with pasta - you can put it in sandwiches or salads, rub it into meat before cooking - there are so many possibilities, so if you've never made a pesto before, here's your chance to go for it!
2 Bunch (200 gm) (2, Large, At Least The Amount Shown Here, But The More The Better!)
3 Clove (15 gm)
800 Gram (To Serve 4)
1. Start off by peeling the garlic and trimming the end away. Remove any very thick stalks from the basil.
2. If using a Mortar and Pestle then rip the basil into smaller pieces and place in the mortar with the garlic, pine nuts and some freshly ground salt and pepper and grind up until everything is well broken down. 3. Grate and add in the Parmesan Cheese and the oil and stir well to make a thick, fragrant paste. If you prefer to use a Food Processor (either may be more or less suitable depending on the amount of basil you have) then place the pine nuts, parmesan, basil, garlic, olive oil and salt and pepper in the food processor bowl and blend until a paste is obtained, being sure to stop the blender periodically and clear any large pieces of basil away from the sides.
4. At this point, you can either set the pesto aside and store, covered, in a refrigerator until ready for use, or you can continue on and mix it with some pasta for an awesome meal.
5. Serve pesto with any of your favorite dish.