This recipe is for a classic basil pesto, but try with different combinations of herbs or leaves (eg. Rocket, watercress) and nuts for something new, or to make whatever herbs/leaves you have in the house last a bit longer.
Big bunch of basil
1 clove garlic, smashed
Small handful pinenuts
Juice of half a lemon
Good pinch salt
40ml – 60ml extra virgin olive oil, plus extra to cover
Put everything into a blender except EVOO. Start to blend and add enough oil to let everything emulsify into a liquid consistency. Blend for several minutes, occasionally scraping down the sides of the bowl. Taste to check for seasoning – adjust as required. Transfer to a jar, cover with EVOO and store in the fridge.
Put garlic clove and salt into a pestle & mortar and bash to a paste. Add pinenuts and repeat. Add lemon juice, salt and basil and bash until basil has no recognisable leaves. Add EVOO a bit at a time, and bash up until everything emulsifies and reaches a runny consistency. Taste to check for seasoning – adjust as required. Transfer to a jar, cover with EVOO and store in fridge.