Basil Pesto

Cooking time: 30 mins

SERVES: 10

Ingredients

- 100g fresh basil leaves

- 50g grated Parmesan cheese

- 50g pine nuts

- 2 garlic cloves, minced

- 150ml extra-virgin olive oil

- Salt and pepper to taste

Method

1. Bring a pot of water to a boil. Prepare a bowl of ice water.

2. Add the basil leaves to the boiling water and blanch for 10 seconds.

3. Remove the basil leaves with a slotted spoon and immediately transfer them to the ice water to stop the cooking process.

4. Drain the basil leaves and gently squeeze out any excess water.

5. In a food processor, combine the blanched basil leaves, Parmesan cheese, toasted pine nuts, and garlic. Pulse until coarsely chopped.

6. With the food processor running, slowly pour in the olive oil until the mixture is smooth and well combined.

7. Season with salt and pepper to taste.

8. Serve immediately or store in an airtight container in the refrigerator for up to a week.