I grew up in a small Italian Canadian town where every Nonna has a secret ingredient or method to their special recipe or dish. One tip that every nonna will tell you is to cover your fresh pesto with olive oil if you’re not using it straight away. Pesto, like apples, will brown and turn a bitter with oxidisation. If you cover the top with olive oil, you can store it for up to a week in the fridge. This recipe is so fast and easy that you can make it minutes before you’re ready to use it.
Old fashion nonna’s, purists and Michelin star chefs would suggest that you should use a pestle and mortar, which is fine if you have the time. Most people around the world, even Italians use a food processor to save time.
Homemade Italian Basil Pesto In Minutes
30g packet fresh Basil (25g stems removed or about 1 cup of leaves)
1 clove garlic chopped
8g (1 tablespoon) pine nuts, untoasted (toasted if you prefer that)
30g (1/2 cup) Parmigiano-Reggiano cheese, shredded
30ml (2 tablespoons) BEST gourmet extra virgin olive oil that you can find
Pinch of sea salt
Pulse in the food processor until roughly chopped
Adjust to your taste and enjoy
If you would like to try the best olive oil from an artisan olive grove farmer in Puglia, Italy, you can order from Quitadamo Olive Grove. You can find them on Instagram @fortheloveofevoo