Pesto for me is the greatest of all condiments. My mum to this day makes it all years and mountains of it. It doesn’t have to just go with pasta, but on toasties, as a dip, blended with yogurt and baked with pumpkin. Although I know basil season really is coming to an end. My plant and this warm Victorian weather have held on to it and this little plant is still growing. So, in saying that, I felt it only fitting to just add the last of the warm climate dishes to the list. (However, when basil does stop growing, and for some of you that is already. You can substitute the basil for parsley or coriander or mint. Super versatile)
YOU WILL NEED
3 large bunches fresh basil, washed, stems removed
2 tablespoons pine nuts
3 cloves of garlic, peeled
2 fresh chillies, sliced into smaller pieces (seeds optional)
1/4 cup olive oil
Juice of half a lemon
3 tablespoons grated vegan parmesan (optional)
Salt & pepper, to taste
500g farfalle (bow tie) pasta (gluten-free if required)
Directions
5 mins to prep
10 mins to cook
Step 1
Add pasta to a pot of boiling water, cook following packet instructions.
Step 2
Place basil leaves, pine nuts, peeled garlic, chillies into the food processor with a metal blade. Process mixture until it is finely chopped and smooth. With the processor still going, add olive oil in a thin stream. Process for just a few more seconds.
Step 3
Turn the basil mixture out into a bowl, add lemon juice, and mix until combined.
Step 4
Mix together with farfalle until thoroughly coated. Sprinkle over vegan parmesan if using, and garnish with fresh basil leaves and a final drizzle of olive oil.