Pesto – every complete kitchen repertoire should have a pesto in it. It’s fresh, tasty and versatile. The recipe below is my basic pesto – but you can play around with it. Add arugula to the basil for a slightly more peppery taste. You can also add walnuts or soaked cashew nuts (creamier).
You can use it as a pasta topper, a fish topper or even a spread in a sandwich.
I make lots of pestos in the summer when the basil is abundant in my potted ‘garden’. Herbs are super easy to grow in the summer – all you need is a flower pot and outside (you can also do it on a windowsill – I’ve been told – but I haven’t been so successful at that).
Ingredients
Servings 5
- 1 bunch fresh Basil leaves
- 1/2 cup grated Parmesan cheese
- 1 cup toasted Pine Nuts
- 1/4 cup Extra Virgin Olive Oil
- 4 tbsp. fresh Lemon juice
- 2 tsp. Salt
- 1 clove of Garlic - small clove
Method
Place the basil leaves in a food processor with the cheese, nuts and garlic. Pulse until it's all blended together.
Add the olive oil and lemon juice pulsing again in the food processor.
Add your salt and then taste. You an always add more oil for a looser sauce, more lemon or salt to fit your personal taste.