Mon, 11 January, 2016
Pesto. The ultimate homemade pride – or is it? This one has me puzzled – because true, I wouldn’t dream of making ketchup at home, I shudder before I make mayo (although it’s more ‘who’s going to eat those quantities’ rather than the difficulty level) and I don’t do homemade mustard. But pesto is SO EASY to make!
We all love Italian now and the gentleman selling my cheese every week in the market also has Italian olive mix, preserved artichokes, antipasto and cerignolas. And he’s French! he also has ready made pesto, very tasty too.
But it’s SO EASY! I can’t believe we keep on buying those Saclas and Lloyd Grossmans and Jamie Olivers. Grab a handful of pine nuts, toast them in a dry pan, grate some parmesan, tear up a lot of basil leaves and that’s it – you’ve embraced the Italian in you even if you won’t go quite far enough to make the pasta at home - no, and I’ll forgive you. Pasta is a bit hit and miss.
pestoTime: 15 minutes
- 2 cloves of garlic, peeled and crushed
- 50g fresh basil
- 30g pine nuts
- 30g freshly grated parmesan
- salt and pepper
- 80ml olive oil
1. Toast the pine nuts in a dry pan until golden.
2. Place in a blender with the garlic, basil and parmesan, season with salt and pepper and whiz briefly.
3. Add the oil and whiz again until it thickens. Use immediately or transfer to a clean container and store in the fridge for up to 10 days.