The traditional Genovese sauce for pasta and gnocchi, pesto's applications are quite diverse. A spoonful added to soups just before serving gives a delicious enrichment.
It's good as a sandwich spread, on steamed vegetables or baked potatoes. Stir in the olive oil right before serving; this will give just enough authentic olive oil flavour to fool most Italophiles.
You will need
475ml/300g fresh basil leaves
120ml/75g freshly grated Parmesan
80ml/50g Udo’s Oil
2 tbsps raw pine nuts
4 cloves garlic, peeled
½ tsp sea salt
¼ tsp freshly ground black pepper
1 tbsp extra virgin olive oil
Put the basil, Parmesan cheese, Udo's Oil, pine nuts, garlic, sea salt and pepper into the work bowl of a food processor and pulse several times to make a uniform paste.
This should be done very quickly to avoid heating the ingredients by continued friction. Add a little more oil, if needed, to keep the mixture moving.
When fully blended, scrape into a small container and cover the surface with the olive oil, which will preserve the green colour and freshness. Use the sauce immediately, refrigerate it for up to one week, or freeze it for up to three months.