Basil Pesto...

Can anyone tell me how to do... . maybe even Basil & garlic pesto. Thanks

larms1, here's the recipe that I've always used for basil pesto ... . .

Robyn Martin's BASIL PESTO.
¾ cup tightly packed fresh basil leaves = 45g
1 garlic clove
pinch salt
¼ cup each of olive oil and toasted pine nuts
25g grated parmesan cheese

Place the basil in the bowl of a food processor or mortar. Crush and peel the garlic. Add the garlic to the basil with the salt and half of the oil. Process, or pound with a pestle, to a smooth paste. Add the
pine nuts and remaining oil and process or pound until the nuts are lightly chopped. Add the parmesan cheese and process until mixed. This recipe makes about ¾ cup.
Store extra pesto in the refrigerator for up to a week covered with extra olive oil. Alternatively freeze into small blocks or in ice cube trays. :-))

Many thanks 245sam

you're welcome larms1. :-))

Heres one that was on get growing on prime tv.

A FRESH BASIL PESTO RECIPE
INGREDIENTS
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan cheese or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
2 - 3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
METHOD
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil. ) Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes approximately 1 cup

#1 when you've made it, spread it on a toasted bagel & top with chopped tomato. It's so yummy! Also add parmesan to your pesto recipe.

Thanks 245sam, will try that recipe now we have a morter and pestle :)