- 1 bunch basil, leaves only
- 1 small handful of pinenuts
- 1 clove garlic, or even 2 if your tolerance calls for it.
- A grating of parmesan
- A good glug of olive oil
- Lightly toast your pinenuts in a dry pan, or alternatively put them under the grill until slightly browned.
- In a blender or mini food processor, blend all the ingredients together and process until you get to a smooth paste. Et voilà, easy huh?
Note: To use, you can gently warm the pesto before stirring in chosen recipe. I always simply adored it in my spaghetti, I lived off the stuff at university. Pesto can be made using different nuts, feel free to give it a try. I also frequently use pistachio or cashews, with different results. Try substituting basil for other herbs, such as wild garlic, parsley and even coriander. Lovely base for so many dishes such as on bruschetta, in risotto or as a spread for canapés.
Lovely base for so many dishes such as on bruschetta, in risotto or as a spread for canapés.
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