Leigh-Anne HarberI was never a huge fan of basil pesto until I started making my own using my homegrown basil. I think the reason why I enjoyed my own more than the store bought kind is that this recipe is a lot less pungent and so the flavour doesn’t overwhelm whatever it is being added to.
My recipe is also a lot cheaper to make than store bought basil pesto. I don’t use pinenuts because they are crazy expensive and the cheese is also not as expensive as the one used in traditional pesto.
I have not tried canning this pesto, instead I make it fresh and use it fresh, although I have stored it for longer than a week in my fridge. And the longer you leave it in the fridge, the more intense the flavours become.
Homemade Basil Pesto
This recipe yields a small batch of pesto. Double or triple as needed.
Ingredients
Equipment
Method
- Harvest your Basil or buy some fresh leaves from the shop. Wash it had roughly chop it up.
- Add everything to the mortar and pestle and grind until it looks like pesto (everything should be finely crushed together).
Notes
This recipe should be tweaked as needed. If they mixture looks to dry, add more oil. You should also taste as you go, and make adjustments as you need to. This pesto can be eaten as you would any other pesto, and I've found that it works amazingly as a pizza sauce for a mushroom, spinach and feta pizza.
