My kids say that this pesto is the besto. From early October right through to the end of March where we live (in Queensland) my basil plants yield prolifically, so much so that I make pesto around once a week. Home made is so much better than even the best shop bought pesto and if you have a biggish pot and a warm sunny spot in your garden or patio you can grow your own basil and make pesto whenever the mood stikes. If you do grow your own basil, pick it in the morning before the leaves wilt with the heat and lose some of their plumpness and sweetness.This recipe makes enough pesto for around 500g pasta but there are so many great ways to use this simple, classic sauce. It will keep in the fridge, tighly sealed and covered with a thin film of olive oil for three or four days, if it lasts that long!
3 cups fresh basil leaves
2/3 cup pine nuts
1 cup extra virgin olive oil
2/3 cup finely grated parmesan cheese
Preheat the oven to 180°C. Put the pine nuts on a tray and roast in the oven until lightly golden. Once the pine nuts have cooled, place them and all the other ingredients in a food processer and pulse them until and well combined but with a slightly chunky consistency.