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.
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!)
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)
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