Basil Pesto Recipe

For this basil pesto recipe, I'm afraid you'll have to use fresh basil - this is one occasion where dried won't do.

BUT - you don't have to grow it yourself - you can buy a growing plant from the garden centre or supermarket - it won't make any difference at all :-)

Sweet basil is ordinary basil, so don't be confused by labels.

I use this sauce mixed into cooked pasta - the addition of a few prawns or shredded crab meat lifts it to dinner party standards.

I'm using a cup as a measuring standard - that's largely so that you can get the proportions right - if you only have a little basil, then you can measure everything in ratio.

Basil Pesto Recipe
1 cup firmly packed fresh basil leaves
1/2 cup firmly packed fresh parsley sprigs with stems removed or torn fresh spinach
1/2 cup grated Parmesan or Romano cheese
1/4 cup pine nuts, walnuts, or almonds
1 large clove garlic, quartered
1/4 teaspoon salt
1/4 cup olive oil

In a blender container or food processor bowl combine basil, parsley, Parmesan or Romano cheese, nuts, garlic, and salt.

Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping the sides.

With the machine running slowly, gradually add olive oil and blend or process to the consistency of soft butter.

You can heat this very slightly if you like before stirring into cooked pasta - serve with extra grated cheese and some hot crusty bread for the most delicious meal.

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