basil pesto

  • Yield:

    1 small jar
  • Cooking Method:

    liquidising
  • Prep Time:

    1 mins
  • Cook Time:

    3 mins
basil pesto

You cannot get more basic than this basil pesto - inspired by a wonderful bar Salter in the gothic quarter of Barcelona where North African, African and European flavours fused in a magical way. This basil pesto is made like theirs, pure basil & olive oil (no nuts nor parmesan) it is as basil-y as basil pesto could be!  No worries about allergens with this recipe either, sometimes simplicity is the best way and I think that is definitely proved in this basil pesto. 

Ingredients:

  • 6 handfuls of fresh basil leaves*
  • 6 glugs of your best olive oil

Method:

  1. Into a liquidiser bung the basil leaves* & your top quality olive oil. 

    basil-pesto
    two types of basil leaves

  2. Pulse them together a few times to ensure everything gets chopped down. Then blizt into a pesto. I use a liquidiser for this job. (Don't use a spice jar as it cooks the basil making it go slimy & loose flavour!)

  3. Once I have my pesto in my jar I also cut ribbons of basil leaves into the mix, for some  extra little bursts of basil. 

Notes:

*I use a mix of normal basil leaves and greek basil

This stores brilliantly in an air-tight glad jar in the fridge, ready for when you next want to add a hit of basil to a salad or a courgettie-spaghetti 🙂