Pesto di basilico
(Basil pesto)
We know there are so many types of pesto out there, but our family’s basil pesto recipe is one you truly must try.
Made on our organic land at Terre Di San Vito in Puglia, it’s a celebration of fresh, simple ingredients grown with care. From fragrant basil to our cold-pressed extra virgin olive oil, every spoonful brings the flavours of our farm straight to your kitchen.
Of course, in Puglia, we’re spoiled with ingredients that lend themselves beautifully to pesto, from sun-dried tomatoes and seasonal vegetables, to our rich Apulian almonds, tender artichokes, and briny olives. All pestable, all delicious in their own right but our basil version remains a timeless favourite.
Ingredients
100g fresh basil
2 garlic cloves
60g grated parmigiana reggiano or pecorino (or a mix of both)
50g pine nuts (or almonds or walnuts)
120ml Terre Di San Vito extra virgin olive oil
Salt
Preparing the dish:
There are three possible methods for preparing this dish: Chopping by hand, using a pestle and mortar or using a blender, feel free to use the one that best suits you!
The original method: In a pestle and mortar
Put the garlic into a mortar and pound with the pestle until smooth.
Add the pine nuts and pound until they are roughly crushed.
Add the basil and continue to pound and mash, bruising the leaves, until it starts to form a paste.
Turn the mixture into a bowl and stir through the grated Parmesan/Pecorino.
Slowly pour in some of the oil and mix to a thick paste.
Continue adding the extra virgin olive oil until mixture has loosened to a more juicy paste.
Taste the mixture and add seasoning if you feel it is required.
Do not add salt until you have finished mixing the paste as the parmesan and pecorino is salty.
Method 2: Using a blender
Put all the ingredients into the blender and pulse.
Pour in the extra virgin olive oil if required for a smooth paste
Season to taste.
Method : Chopping by hand
On a chopping board, chop the basil, pine nuts and garlic with a sharp knife or mezzaluna.
When chopped to a fine consistency, transfer to a mixing bowl.
Gently pour in the olive oil and mix to combine.
Add the Parmesan or pecorino.
Use immediately or put into a jar and conserve for a few days
To serve
This is an incredibly versatile dish. Try using your freshly made pesto in any of these ways – or please, email us with any dishes you have made with this recipe.
1. Mix with your favourite pasta
2. Mix with pasta, a tin of tuna and fresh tomatoes for a great salad
3. Spoon over any white, filleted fish. Place in the oven – delicious!
4. Use as a dip with crostini
5. Spoon over roasted veg
6. Smear into a ciabatta and place in the oven for an alternative to garlic bread
7. In a toasted mozzarella, pesto and tomato sandwich
8. Stuff chicken breast with any flavour pesto and bake
9. As a topping on your favourite pizza
10. Add a spoonful into a veg soup – gives it a great lift!
11. Delicious spooned over a poached egg
12. Make our puff pastry swirls!
Buon appetito!
Top tip:
You can substitute the basil for: parsley, artichokes, sundried tomatoes, olives or most fresh green herbs.
The pine nuts can be changed to almonds or walnuts
Add the salt at the end as the parmesan and pecorino are salty cheeses
Increase the quantities and store in an airtight jar (ensure the mixture is covered with olive oil to help preserve it)