You can’t beat the taste of your own freshly made pesto. And there’s something very special in creating you own unique blend of pesto, you know ever single ingredient that has gone into it, and it tastes so much better than the stuff you get in the shops.
It’s simple to make, and you can knock together two weeks supply in ten minutes flat with minimal washing up! If your really keen you can make in a pestle and mortar, but I use a small blender. Recycle an old mayonnaise jar and lid for storage. You can sterilise the jar and lid by boiling in a saucepan for 15 mins, this means it will keep for up to two weeks in the fridge.
Ingredients
- 80 g basil leaves
- 50 g pine nuts
- 4 tablespoons grated parmesan
- 2 garlic cloves
- 150 ml extra virgin olive oil
- seasoning to taste
Method
- Put the pine nuts, peeled garlic, basil and parmesan in a food processor and mix to a paste. Pulsing the food processor may help get it started. If your having trouble you may need to push the ingredients down with a spoon, being careful of the blades
- Add the olive oil in stages, mixing inbetween
- Taste, season if necessary, then enjoy in your favourite recipe! My top two would be with fresh pasta with cherry tomatoes, or on bruschetta, simple and delicious
