Personally, I love using pesto to make flavoured butters or as a quick and easy solution to feeding unexpected guests, stirred through a big bowl of pasta (remembering always to add a little bit of pasta water to help the pesto “stick” to the pasta!). It's always handy to keep some stored in small amounts in the freezer, and simply needs a 10 minute warm water bath to defrost before adding it to whatever your heart desires.
Hopefully you find this recipe as easy and delicious as I have!
1 large bunch of fresh basil leaves (approx 1 ½ cups, loosely packed)
4 cloves garlic, minced
1 tsp pine nuts
5 tbs extra-virgin olive oil
¾ cup grated parmesan
1. This pesto is a one step process, so all we need to do is pop all ingredients into a food processer and blitz until a thick creamy paste has formed.