For ➍60 g pine nuts
80 g Parmigiano (freshly grated)
60 g basil
1 clove garlic
15 cl olive oil
½ lemon
salt & pepper
Put pine nuts, bits of Parmigiano, garlic and basil into a blender. When well blended, add olive oil and mix at full speed until a smooth pesto. Add the lemon juice.
Season the pesto with a pinch of salt and freshly ground pepper.
Season the pesto with a pinch of salt and freshly ground pepper.
Basil, named after 'basileus', Greek for 'king' because it was believed to grow on the place where supposed remains of the Holy Cross were discovered. It is originally found in Iran, India and other Asian tropical regions and has been used for 5,000 years. The 'holy basil' and Thai basil, used in Asian cuisine, differ from the sweet basil, used in Italy and Europe.
Tip: To keep home made pesto longe, use a clean jar, add some oil on top of the paste and keep refrigerated. Might last a few weeks. Fresh Pesto can also be frozen in small quantities. Omit the Parmigiano, and add when used. Might last a year.
