To store, fill an ice cube tray with the pesto and freeze it in portions. This way it's far easier to take out a little pesto at a time for seasoning anything you fancy
Recipe courtesy of
200 g/7 oz (6 and 2/3 cups) basil leaves, preferably organic
50 g/2 oz (generous cup) pine nuts
100 g/3 and 1/2 oz (1/2 cup) olive oil
Two garlic cloves, green germ removed
100 g/3 and 1/2 oz (scant 1 and 1/4 cups) grated Parmesan cheese
Salt and pepper
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Preheat the oven to 180°C/350°F/Gas Mark 4. Fill a bowl with iced water. Bring one litre/34 fl oz (four and 1/4 cups) of water to the boil in a pan. Blanch the basil leaves for three minutes. Drain and plunge into the bowl of iced water to keep the leaves green.
Line a baking sheet with baking (parchment) paper. Spread out the pine nuts over the baking sheet and roast them in the preheated oven for five minutes.
Using an immersion (stick) blender in a bowl or a blender, blend the dried basil leaves with the roasted pine nuts, olive oil and garlic cloves. Using a spatula, stir the grated Parmesan into the pesto. Season with salt and pepper, then serve.
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