Method

1
Place the basil, Parmigiano, Pecorino, pine nuts, garlic, olive oil, salt, lemon juice and ice cubes into a blender or food processor
2
Blitz until smooth and creamy, scraping down the sides if needed
3
Taste and adjust seasoning. If a thinner pesto is desired, blend in a little more olive oil
4
Transfer to a sterilised jar and cover the surface with a thin layer of olive oil to preserve the colour. Refrigerate until needed

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

Basil Pesto
- 40 g fresh basil leaves
- 35 g Parmigiano Reggiano or Grana Padano, finely grated
- 15 g Pecorino Romano, finely grated
- 30 g pine nuts
- 1 small garlic clove (about 5 g), peeled
- 140 ml extra virgin olive oil
- 1 tsp salt (5 g)
- Juice of ⅓ lemon
- 2 ice cubes

Shopping list for this recipe

Woolworths

Store in the fridge for up to 5 days or freeze in ice cube trays for up to 3 months

For a nut-free version, substitute with sunflower seeds or leave them out entirely.

Classic Basil Pesto

Name: Classic Basil Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 40 g fresh basil leaves; 35 g Parmigiano Reggiano or Grana Padano, finely grated; 15 g Pecorino Romano, finely grated; 30 g pine nuts; 1 small garlic clove (about 5 g), peeled; 140 ml extra virgin olive oil; 1 tsp salt (5 g); Juice of ⅓ lemon; 2 ice cubes

Luca Ciano

Cooking

5 min

Overall

20 min

Ready by

—

Level

4 serves

metric

3 tips

Method

1
Place the basil, Parmigiano, Pecorino, pine nuts, garlic, olive oil, salt, lemon juice and ice cubes into a blender or food processor
2
Blitz until smooth and creamy, scraping down the sides if needed
3
Taste and adjust seasoning. If a thinner pesto is desired, blend in a little more olive oil
4
Transfer to a sterilised jar and cover the surface with a thin layer of olive oil to preserve the colour. Refrigerate until needed

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

Basil Pesto
- 40 g fresh basil leaves
- 35 g Parmigiano Reggiano or Grana Padano, finely grated
- 15 g Pecorino Romano, finely grated
- 30 g pine nuts
- 1 small garlic clove (about 5 g), peeled
- 140 ml extra virgin olive oil
- 1 tsp salt (5 g)
- Juice of ⅓ lemon
- 2 ice cubes