Make pesto at home
Incredibly versatile to use with everything from pasta, to soups, to bruschetta, to a topping for fish or chicken. You are only limited by your imagination!
Servings: 4 people
Ingredients
- 1 big bunch basil preferably the Genovese type with big roundish leaves
- 40 g Pine nuts 2 Tbsp
- 80 - 100 ml Olive oil 1/4-1/3 cup. Depends on the amount of basil in the bunch
- 50 g Parmesan cheese 1/2 cup
- 1 clove Garlic
- Salt to taste
Instructions
- Take the leaves off the basil, wash them, then blot them dry with a paper towel.
- Chop the Parmesan cheese into small chunks.
- Peel and roughly chop the garlic clove.
- Put all the ingredients together in a blender, or in a mortar if you don't have a blender. Mush them together until you get a homogeneous mixture. Add more olive oil if the mixture seems too dry.
Notes
You can keep pesto in the fridge in an airtight container or under a layer of olive oil for up to a week. It can also be frozen.
Once you have mastered the basic recipe you can play around with it according to your taste, by adding more of something, or less, or omitting the garlic altogether if you can't digest raw garlic well.