Recipe video above. This is how I make basil pesto. Make it smooth for the best flavour when tossed through pasta, or chunkier if you want to use it as a dip. See in post for a list of chunky vs smooth and a list of uses! Also see how to use pesto to make a JUICY Pesto Pasta (hint: it's not just pasta and pesto).
Toast pine nuts - Preheat small skillet over medium high heat (no oil). Add pine nuts and toast until light brown. Immediately remove and let cool slightly.
Blitz pesto - Place all ingredients except olive oil in a food processor or blender. Blitz until finely chopped.
Add oil while blitzing - With the motor running, slowly pour the oil in through the feeder tube. Blitz until smooth (or to desired consistency), adding a touch of extra oil (or water) if required to help it blitz.
Handheld blender stick - Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.
Storage and Use:
Store in a super airtight container in the fridge for up to 3 days, or freezer for 3 months. If it's not a super airtight container, smooth the surface and cover with a thin layer of olive oil - basil goes brown when in contact with air.
Makes enough for: 300g/10oz dried pasta of choice (can stretch to 350g/12oz). See here for how to make a great simple pesto pasta!
Notes
1. Basil - important to use FRESH basil leaves here, not basil that's been in your fridge for a week (goes brown when blitzed!)If using cup measures for the basil, press the leaves in tightly to measure (else you will be short).2. Variations - Use the same ratios above and switch the basil/pinenuts for any of the following:
Walnuts, cashews (best sub for pine nuts), almonds, hazelnuts. Haven't tried with seeds like sunflower seeds but I see no reason why they wouldn't work (but I wouldn't use with kale)
3. General
Makes just short of 1 cup of pesto. Use for 300g/10oz pasta of choice to coat generously (3 large servings, 4 smallish servings), or up to 350g/12oz (4 standard servings).