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Basil Pesto
This is a slightly cheesier version of the standard pesto, but you can adjust the
amount of cheese as desired. Try any combination of herbs or nuts in this recipe.
Makes 2⁄3 cups
30g
parmesan or pecorino cheese cut into 1.5cm cubes
1
garlic clove, peeled
2 tbsp
pine nuts, lightly toasted
1½ cups
tightly packed fresh basil leaves (approx. 45g)
½ tsp
flaked salt
1⁄3 cup
extra virgin olive oil
1. Insert the blade into the work bowl of the mini chopper. Add the cheese, garlic and nuts
to the work bowl and pulse on Chop, approx. 10 times.
2. Add the basil leaves and salt and pulse approx. 10 to 15 times; scrape the bowl.
3. With the machine processing on Grind, add the oil in a slow steady stream through the
drizzle holes processing until combined and an emulsion is formed, approx. 1 minute.
Scrape down the sides of the work bowl.
4. To store the pesto, transfer to a glass jar or airtight container. Tap to remove all air
bubbles and even out the surface. Cover the surface directly with plastic wrap (to prevent
discolouration) and refrigerate. The pesto will keep for 5 days in the refrigerator, or it
may be frozen.
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