I love pesto — as does everyone in my family. You can buy non-dairy pesto in most kosher supermarkets these days, or you can make your own nearly as easily — and far more cheaply. I love it served with just about anything: roast chicken or beef, or spooned over fish fresh from the grill. It’s also perfect stirred through pasta.

This is one of those fridge staples I always have to hand — my kids add it to everything. In fact, they use it more often than ketchup. (Apologies — that’s totally a humble brag, but it’s the only one I’ve got!).

INGREDIENTS:

• 100 grams (4 cups, lightly packed) fresh basil leaves
• 60 grams (½ cup) pine nuts, toasted
• 2 cloves garlic, minced
• 100–140 ml (7–10 tablespoons) excellent quality olive oil
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon freshly ground black pepper, or to taste
• Extra olive oil, for storage (about 1–2 tablespoons per jar)

METHOD:

1. Blend the base: In the bowl of a food processor, combine the basil, pine nuts, and garlic. Pulse until everything is finely minced. Scrape down the sides of the bowl and pulse a few more times to ensure an even texture.
2. Add the olive oil: With the motor running, slowly stream in 100 ml of olive oil through the feed tube. The mixture should come together into a loose, spoonable sauce. If it looks too thick, add up to 40 ml more olive oil, a little at a time.
3. Taste and season: Season with salt and pepper to taste.
4. Store: Spoon the pesto into clean jar or containers and top with a thin layer of olive oil to prevent browning.

Tip: Taste your pesto as soon as it’s blended. If it’s slightly bitter (which can happen with some basil), add a bit more olive oil. Then let it rest in the fridge for about an hour — this allows the flavours to mellow and meld. Stir, taste again, and balance any remaining bitterness with another splash of oil.

MAKE AHEAD:

• Sealed and refrigerate for up to 1 week.
• To freeze, spoon pesto into ice cube trays, freeze until solid, then transfer to a freezer bag or container. Frozen pesto will keep for up to 2 months and can be defrosted as needed.