Basil Pesto recipe

Every year I grow far too much basil. My solution is making it into pesto and freezing it in ice cube trays. We then use it for the rest of the year in pasta and other dishes. 3-4 cubes stirred through cooked pasta with some olive oil and parmesan cheese on top makes great side dish.
It is even fine defrosted and served as a dip or spread (although you don't get that really vivid green that you get when it is freshly made).

This is a Jamie Oliver recipe that I use as a base for my pesto.





Basil Pesto Recipe

ingredients

• ½ a clove of garlic, chopped
• sea salt and freshly ground black pepper
• 3 good handfuls of fresh basil, leaves picked and chopped (I have bulked this up with rocket when I don't have enough basil)
• a handful of pine nuts, very lightly toasted (I have also used cashews which are really nice too)
• a good handful of freshly grated Parmesan cheese
• extra virgin olive oil
optional
• a small squeeze of lemon juice

Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.