When I lived in Pretoria (in South Africa), my dad was adamant on having a vegetable and herb garden. We were blessed with a big garden so he had lots of fun planting all sorts of veg and herbs. One thing we never lacked was vast amounts of basil. What do you do with so much basil? Pesto, of course!
If you don’t know my recipes yet, you’re about to find out that I LOVE garlic. So feel free to tone down on the amount of garlic if you aren’t as big of a fan. The big one that you can’t replace though is the olive oil- specifically extra virgin olive oil. You could still get away with virgin olive oil but the extra virgin one gives such a beautiful olivey taste and it’s so good for you.
Olive oil is known to have:
- anti-inflammatory properties
- anti-bacterial properties
- large amounts of antioxidants
Basil, too, is:
- an immune-booster
- has anti-inflammatory properties
- is a pain-reducer
But enough of how good this is for you, let’s get to the recipe!
- 3 handfuls of basil
- 1/4 cup extra virgin olive oil
- 4 cloves garlic
- 1 handful pine nuts
- 1/4 cup grated parmesan cheese
- Now there’s 2 ways you could do it, either way it’s quite simple. You can either chop it all by hand or use a food processor.
- If you’re using a food processor, place all the ingredients into the food processor and blend. You want it to be slightly chunky but well blended. Season to taste with salt and pepper.
- If you’re chopping by hand, make sure you’ve got a sharp knife so that you don’t bruise your basil and lose the flavours. First, chop the basil roughly, add the pine nuts and chop until fine. Add to a bowl and add the rest of the ingredients. Mix until blended and season to taste with salt and pepper.
- Serve as is on pastas, as a spread on sandwiches or use as a dressing for salads.