Spring is here and the basil is starting to grow! This week we had enough to make some delicious home made pesto. If you have a food processor, you can whip this up at home in about 5 minutes.
The traditional ingredients of pesto are basil, parmesan or pecorino romano cheese, garlic, pine nuts, olive oil, salt and pepper. You can leave out the cheese to make a vegan version. Other hard cheeses can be used in place of the traditional Italian ones, and pine nuts can be swapped for cashews, almonds, walnuts or other nuts of your choosing. You can even make non basil pestos using rocket or other herbs or leaves you enjoy.
Here’s my recipe:
- 100g basil leaves
- 80g freshly grated parmesan cheese
- 30g pine nuts
- 4 cloves garlic, chopped
- 150ml extra virgin olive oil
- A pinch of salt and freshly ground pepper
Put all the ingredients into a food processor. Blend thoroughly.
This will give you sufficient for 6 to 8 servings as a pasta sauce. You can keep it in the fridge for around a week, but it’s so delicious that it’s unlikely to last that long.
We usually eat it with pasta, and add some peas to the pasta halfway through cooking.