I've been cooking this recipe for years. And even though the quantities change every time the general ingredients stay the same. It really depends on what your taste is aswell for things like garlic... I tend to go a bit overboard so that's to your discretion.
That said this is and has remained my favourite pesto recipe, Italy included.
Note. Also since I went to the effort of making the pesto I actually made fresh pasta aswell (not featured in pic). Keep posted for that recipe.
Garlic - I use one whole clove
Basil - 1 large bunch
Pine Nuts - a good handful
Parmesan - I use the dried kind as it adds saltiness, about 3 tablespoons
Olive Oil - about 2 tablespoons
1. Lightly dry bake the pine nuts until they are golden brown. Keep an eye on them because they can burn pretty quickly.
2. Remove leaves from the basil. Rinse with water.
3. Remove skin from garlic and chop finely. Then you can either lightly fry or add to the recipe raw.
4. Combine the garlic, basil, pine nuts, parmesan and olive oil in a blender until a paste is formed. You can add more olive oil or water as required to get the required consistency.
And that's it. Pretty simple recipe this one and a good way of getting in some greens. Can add to pasta or rice dishes or use as a dip.
Writer of healthy recipes with simple instructions.