Our basil is at it’s best and so the first fresh pesto of the season beckons and today was the day. It is easy and quick but ingredients like pine nuts and Parmesan are expensive so whilst it might be a special treat, at least you know that only the best ingredients have been used.
As a guide you will need a good half a carrier bag of basil per three jars of pesto and this works in proportion with three cloves of garlic, three teaspoons of rock salt and three x 100g bags of pine nuts .
Stripping the leaves from the stems helps with the texture but is not essential if using freshly cut basil.
Blanch the basil in boiling water for 15 seconds then immediately cool in iced water and dry off.
Grate the Parmesan and add to the blender with 350ml of Extra Virgin Olive Oil. Add more oil to suit your preferred consistency then get it into some sterilised storage jars.