I absolutely love pesto, especially if it’s to throw together an easy summer pesto pasta. It’s so full of flavour!
It may surprise you how easy and quick it is to make your own pesto. You can have it on the table in less than 10 minutes and it’s soooo much tastier than anything shop bought. Don’t get me wrong, nothing wrong with shop bought pesto and it’s great to have as a stand-by, but once you’ve tried making your own, you won’t want anything else. Especially when it’s such an easy thing to make yourself. The taste is just ah-ma-zing!
I used a Vitamix to make this particular recipe which is absolutely brilliant and makes the pesto in 1 minute flat, but don’t worry though if you’ve not got a Vitamix. You can easily make this recipe with a normal food processor too! I will give details for both below.
Here’s what you need to make the pesto:
- 120 ml olive oil
- 60 g grated Parmesan cheese (grating the cheese prevents having to “over-blend” the pesto)
- 3 garlic cloves, peeled
- 80 g fresh basil leaves, chopped (if you want to – I just threw mine in whole)
- 3 Tablespoons pine nuts
- salt and pepper, to taste (be careful with the salt as the cheese is quite salty already!)
What to do next
Personally I don’t like the pesto completely smooth. After all, we’re making a rustic pesto, not a smoothie. I like to have a bit of texture and “bite” to the pesto so keep a close eye on the settings to avoid it from going too smooth if that’s not your thing.
For a smooth texture:
- Place all ingredients, except salt and pepper (add later, to taste), into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 7.
- Blend for 1 minute, using the tamper to press the ingredients into the blades
For a more “rustic” pesto, try these settings
Place all ingredients, (apart from the cheese, salt and pepper) into the Vitamix and start at variable speed 1. Slowly increase the speed to 5. Keep blending until you have your desired consistency, but keep an eye on it so you don’t over-blend it. Only add in the Parmesan cheese very briefly at the end so it’s mixed together.
You can adjust the thickness of the mixture by adding more olive oil if you want the consistency to be runnier.
If you’re using a food-processor:
Put the garlic in a food processor and pulse for 5 or 6 times until roughly chopped
Add about half of the basil. Pulse 5 to 6 times until the basil is roughly chopped
Add the pine nuts, followed by the remaining basil leaves. Pulse 10 to 12 times into a rough paste
Don’t just pour in the olive oil. Add the oil a bit at a time until just combined.
And that’s it – your very own fresh basil pesto. You only have to compare the colour to see how fresh this is. The jury is out on how long it can be fridge-stored for, but I normally use it within 5 days. Any longer than that and I prefer to make a fresh batch. Especially when it’s so easy to do, and fresh is best. To be honest, it’s usually used pretty much straight away in our house with a quick pasta meal!
Let me know how you get on with your creations – I’d love to hear how you get on! You can find me on social media.
Some of the links in this post are affiliate links. This means I get paid a small commission if you choose to use the link. I only recommend products or services that I absolutely love and where I think you will love them as much as I do.