Summary: A perfect and flexible pesto recipe.
Ingredients
- 9 cups (packed) basil leaves, destalked
- 1 cup chopped nuts (pine nuts, walnuts or almond, skin off)
- 1/2 cup chopped/grated parmesan
- 1/2 cup chopped/grated peccorino
- 1tbsp lemon juice or more to taste
- 1 cup mint or parsley
- 4 cloves garlic
- 1 onion chopped
- salt to taste
- 1/3 cup extra virgin olive oil or more
Instructions
- Add everything but the oil to a food processor and turn on, add oil slowly to form a paste. You may need more olive oil.
- Check for seasonings and see if you want to add salt (Mike doesn’t) and you may want more lemon juice.
- Will keep for a month an airtight container in the fridge or 12mth in the freezer. It will oxidise and darker where its been exposed to the air, this is fine and tastes just the same.
Quick Notes
Make sure you have a nice tasting oil for this recipe.
Great as dip, a crust on meat or in pasta.
I like a little sour cream added to the pesto for a delish pasta sauce.
Variations
This can be made with coriander instead of basil.
You can add more or less cheese.
You can switch around your nuts or omit if nuts are an issue.
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