INGREDIENTS

• 2 tablespoons pine nuts


• 1 cup / 60g / 2oz fresh coriander leaves (tightly pack measuring cup, Note 1)
• 1 cup / 60g fresh mint, stalks removed 


• 1/2 cup (50 g) parmesan, finely grated (tightly pack the cup)


• 1/2 tsp cooking/kosher salt


• 1/4 tsp black pepper
• 
1 garlic clove, crushed
• 

7 tbsp extra virgin olive oil, best quality

METHOD
1) Toast pine nuts – Preheat small skillet over medium high heat (no oil). Add pine nuts and toast until light brown. Immediately remove and let cool slightly.
2) Blitz pesto – Place all ingredients except olive oil in a food processor or blender. Blitz until finely chopped.
3) Add oil while blitzing – With the motor running, slowly pour the oil in through the feeder tube. Blitz until smooth (or to desired consistency), adding a touch of extra oil (or water) if required to help it blitz.
4) Add oil while blitzing – With the motor running, slowly pour the oil in through the feeder tube. Blitz until smooth (or to desired consistency), adding a touch of extra oil (or water) if required to help it blitz.
5) Handheld blender stick – Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.
6) Store in a super airtight container in the fridge for up to 3 days, or freezer for 3 months. If it’s not a super airtight container, smooth the surface and cover with a thin layer of olive oil – basil goes brown when in contact with air.

Recipe and photo by Kathryn T.