If you’re using pine nuts, lightly toast them in a dry skillet over medium heat until they’re golden brown. Be cautious as they can burn quickly. If you’re using walnuts, you can toast them the same way. Allow the nuts to cool.
Prepare the Basil:
Wash the basil leaves thoroughly and pat them dry with a paper towel.
Combine Ingredients in a Food Processor:
In a food processor, combine the basil, toasted nuts, and garlic. Pulse until the ingredients are finely chopped.
Add Parmesan Cheese:
Add the grated Parmesan cheese to the food processor. Pulse again until everything is well combined.
Drizzle in the Olive Oil:
While the food processor is running, slowly drizzle in the olive oil. Continue processing until the mixture reaches a smooth and creamy consistency.
Taste the pesto and season with salt and pepper to your liking. Remember that Parmesan cheese can be salty, so adjust accordingly.
If the pesto is too thick, you can add more olive oil to achieve your desired consistency. Blend again to incorporate.
Serve or Store:
Use the pesto immediately or store it in an airtight container in the refrigerator. If you’re not using it right away, you can also freeze it in ice cube trays for later use.
Use the pesto as a pasta sauce, spread it on sandwiches, mix it with roasted vegetables, or get creative with your own culinary creations!
Ingredients For the marinade Step by step recipe – 150ml/5fl oz Greek-style yoghurt– 1 tbsp vegetable oil– 2.5cm/1in piece fresh ginger, peeled and chopped– 1 garlic clove, chopped– ¼-½ tsp red chilli powder, or to taste– 1 tsp garam masala– Generous pinch green and black cardamom seeds and fennel seeds, ground together– ¾-1 tsp salt,…