How to make basil pesto

Want to add a zesty kick to your meals? Whip up a basil pesto (RECIPE BELOW) using fresh herbs, nuts and oil and hey presto, you’ve got an instant flavour boost.
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Basil pesto
Makes about ¾ cup (195g) Prep 10 mins
2 cups loosely packed basil leaves
2 small garlic cloves, chopped
¼ cup (40g) pine nuts, toasted
¼ cup (20g) finely grated parmesan
⅓ cup (80ml) olive oil
Olive oil, extra, to drizzle
1. Place the basil, garlic, pine nuts and parmesan in a food processor. Process until mixture is finely chopped.
2. With the motor running, gradually add the oil in a thin, steady stream until well combined. Season. Place in an airtight container. Cover with a little oil (this stops the pesto turning black). Store in the fridge for up to 1 week.
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