Basil Pesto
Basil Pesto
A vibrant, bright green pesto made with a simple trick, blanching the basil locks in its beautiful colour. Far better than anything from a jar.
Makes: 1 small jar
Time: 15 minutes
Ingredients
100g fresh basil leaves
10g cashew nuts
10g Parmesan cheese, grated
1 small garlic clove
40g extra virgin olive oil
A touch of cold water (if needed)
Salt, to taste
Method
Pick the basil leaves from the stems. Bring a small pot of salted water to a boil. Blanch the leaves for 30 seconds, then immediately transfer them to a bowl of ice-cold water.
Squeeze the blanched basil firmly to remove as much water as possible.
Place the squeezed basil, cashews, Parmesan, garlic, olive oil, and a pinch of salt into a blender. Blend until smooth.
If the mixture is too thick to blend, add a tiny splash of cold water to help it along.
Taste and adjust seasoning. Transfer to a clean jar or container.
Tips
The blanching trick: This quick blanch stops the basil from oxidising, keeping your pesto a vibrant green for days.
Nut free: Replace cashews with sunflower seeds or pine nuts.
Vegan option: Omit the Parmesan or use a vegan alternative.
Storage: Keep in the fridge for up to 3 days, or freeze for up to 6 months. Ice cube trays are perfect for portioning.
Serving: Toss with pasta, spread on sandwiches, or drizzle over grilled vegetables and meats.
