Fresh basil pesto is all about the aroma, so if you have a basil plant at home, cut a bunch including the stalk as this will help the plant to grow back – fresh is always best!
Rinse the basil leaves in a bowl of water and make sure you get rid of any insects, then lay each individual leaf on a paper towel to dry.
To help dry the basil leaves for the fresh pesto place a paper towel on top of all them and press down very gently. This will help dry the leaves and absorb all the excess water.
Blend 3-4 tablespoons of EVOO with the garlic until smooth and creamy. Add the pine nuts, then blend again until they are completely incorporated.
Next, add the basil leaves, Parmigiano, a pinch of sea salt and another 2 tablespoons of EVOO. Blend for 30 seconds. If any cheese remains around the edges, scrape it back into the fresh basil pesto, then stir it through with a tablespoon.
Using a small spoon, taste the fresh basil pesto for salt and flavour – if it is too salty, add a touch extra basil and EVOO and pulse blend until you’re happy with the taste.
Scoop it in a jar sealed tight and keep in the fridge, pairing it with delicious meals as often as you like!
E ora si mangia, Vincenzo’s Plate….Enjoy!
