Genovese Basil Pesto

Take a trip round Italy with different pesto recipes. Genovese is the most traditional, but you can use an infinite mix of different herbs, nuts and cheeses. Not just great on pasta, marinating fish and shrimp, but also a finish for grilled steak or chicken. How about tossing potatoes or mixed vegetables and roasting them in the oven. Make pesto any time of year with fresh basil grown locally year round. Try the recipes for Sicilian Trapanese, Sundried Tomato Hazelnut or Zucchini, Almond & Mint pestos too. 

Ingredients

Method

1. Gently wash and dry the basil leaves.

2. Add all the ingredients, except olive oil to a food processor. Pulse 4-5 times.

3. Slowly start pouring the olive oil into the food processor and pulse again, repeating until mixture becomes smooth and well blended.

4. Use a spatula to clean off the sides of the processor (turned OFF!!!) bringing the mixture back into the middle.

5. Scoop pesto into a small mason jar and top with extra virgin olive oil, which will preserve it in the fridge for about 5-6 days. 

6. If you freeze your pesto, scoop it into 2 small plastic food storage containers. Keeps for a couple of months. 
   

	Tip. The green vein in the middle of a garlic clove holds the most intense flavour. It can be overpowering. To remove it, slice the clove in half and use a pairing knife to remove the vein.
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