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Fresh basil pesto: Recipe and playlist

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The humble pesto: is there anything that isn’t improved by a big dollop of basil? This is one of those recipes that is so easy, and so quick, I’m annoyed at myself for not making it before. I’ve treated myself to the odd jar of fresh pesto at the farmers market, but mainly I’ve ploughed through jar after jar of Sacla.

If you have a spare five minutes, this is perfect for a quick midweek meal, either on pasta, or whatever your pesto preference. And you’ll feel so much more satisfied than reaching for that stockpiled Sacla.  

Pesto on pasta

Playlist for your cooking

Another quick one, but you can’t not listen to this lot all the way through

Ingredients – Serves two (probably could stretch to three or four, but we like our pesto, and our pasta)

60g basil (a large bunch!)

45g parmesan 

2 tbsp pine nuts

2 garlic cloves (roast if possible!)

80g extra virgin olive oil/rape seed oil (I used rape seed oil as I didn’t have good enough quality olive oil and it worked out nicely)

Method

Roast the garlic cloves if you want a sweeter, less pungent flavour

Lightly toast the pine nuts over a low heat until golden brown – allow time to cool

Remove the stalks from the basil so you’re just left with the leaves

Grate the parmesan 

Add the dry ingredients to a blender

Add the oil slowly while blending until a smooth-ish consistency is reached

Stir through cooked pasta

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About rachaelhogg

Automotive journalist by day, freelance food & drink, music, showbiz, and lifestyle journalist by night.

3 responses »

  1. You are right quite simple to follow. I don’t know if you are vegetarian but if you try pesto pasta with some thin slices of roast beef it tastes good too. But I like your recipe its quite different to what I have tried before. Grape seed oil is something I have never tried, so would love to know how it turns out. Shopping day tomorrow, to try this 🙂 Thanks for the share..

    Reply

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