Rampant basil in the garden is one summer glut that’s always welcome. Basil pesto makes sense at no other time. Recipes don’t really differ that markedly, but this one is based on Tessa Kiros’ Tuscan recipe in Twelve. I’d usually use pine nuts but since they’ve reached $100/kg, I decided to swap in some macadamia nuts that were loitering with intent in the pantry. If you have patience and a big mortar and pestle, pound away for that extra flavour, otherwise blitz it up in a food processor. Use immediately or refrigerate it with a layer of olive oil on top in a tight container.
1/2 cup macadamias
1/4 cup walnuts
1 cup extra virgin olive oil
2 fat cloves of Australian garlic, crushed
60g pecorino, grated
90g parmesan, grated (grate extra for serving on pasta)
as much basil as you can fit in your food processor (2-3 large bunches)
Lightly toast the nuts in a pan. Then pound or blitz it all to a coarse paste.