Basil Pesto
INGREDIENTS
1 cup packed basil leaves
3 tablespoons pine nuts, toasted
2 cloves garlic, crushed
½ cup olive oil
1/3 cup freshly grated Parmesan
sea salt and freshly ground pepper
METHOD
Place the basil, pine nuts, garlic and olive oil in a food processor and process until smooth. Tip into a bowl and stir in the Parmesan cheese and season. Transfer to a jar and cover with a film of olive oil. Store in the refrigerator. Makes about 1 cup
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!