Quick pesto for the roasted pumpkin

This quantity of sauce is perfect for the roasted pumpkin recipe – but don’t stop there! Also wonderful with steaming hot pasta or as part of an antipasto plate with feta or goats’ cheese, roasted capsicum and garlicky bruschetta – or even added to toasted cheese sandwiches!



Fresh from the garden: basil, garlic
Recipe source: Melissa
Makes: about 1 1/2 cups


  • Scales
  • Bowls – big, medium
  • Salad spinner
  • Grater
  • Small frying pan
  • Food processor
  • Chopping board and small knife
  • Spatula
  • Measuring jug
  • Tablespoon & jar if needed
  • Serving bowls if needed

  • 1 bunch basil, to yield about 50g
  • 25g parmesan or grana padano
  • 40g pine nuts
  • 1 clove garlic
  • Flaked salt
  • 100ml extra-virgin olive oil plus extra

What to do:

  1. Pick the basil leaves from the stalks and weigh before you wash them!
  2. Then wash the basilin several changes of water, pick off the leaves and thoroughly spin-dry.
  3. Weigh then grate the parmesan.
  4. Heat the frying pan on a medium heat and lightly dry-toast the pine nuts, shaking regularly so that they don’t burn.
  5. Peel the garlic clove, chop it into small pieces and place in the bowl of the food processor with a good pinch of salt. Blend these to a paste and then add the pine nuts and blend again. Stir in the parmesan.
  6. Tear the basil leaves and put them into the mixture. Blending, gradually pour in all the olive oil. Scrape down with the spatula once or twice.
  7. Taste for salt and adjust if necessary.
  8. Serve, or if using later, spoon into a jar, pour in a thin layer of olive oil to cover, add the lid and refrigerate for up to 3 or 4 days.

Notes: Why do we weigh the basil before we wash it? Why do we weigh the parmesan before we grate it?

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