Basic Pesto

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A classic pesto is something anyone can make and there are so many dishes you can use it in to add a deliciousness that you won’t be able to get enough of. Eat it hot with gnocchi or cold with orzo. Spread it on toast with hummus or stir it into soups. Fry chicken in it or drizzle it on salads. Toasted with roasted vegetables or dolloped on pizza. Your options really are rather endless.

You will need:
– 6 or 7 stalks of fresh basil
– A knob of parmesan (about 60 grams)
– 2 Garlic cloves
– A handful of pine nuts
– 70 ml Olive oil ( Or more. Or less)

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In a dry frying pan or in the oven place your pine nuts and garlic cloves. I like to toast the nuts to add a depth to their flavour and the garlic grows milder as it’s heated which is nice in an otherwise raw dish. This stage is completely up to you, it is quite alright to not heat any of the ingredients in the recipe.

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While the pine nuts are turning a darker shade of bronze and the garlic is blistering, I like to grate my parmesan as it’s easier on my blender. I must say this pesto is more of a guide. All steps are negotiable (apart from blending the ingredients together) and the amounts of ingredients used are more of a personal preference so feel free to edit them to your taste.

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Add all the ingredients apart from your olive oil to your blender. Slowly add the oil and pulse till you get your desired consistency! The more oil you add the looser the pesto.

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Optional additions : Lemon Juice and Zest | Rocket | Sun- blushed Tomatoes | Roasted Peppers |

Also Try : experimenting with different herbs instead of basil or different nuts as an alternative to pine nuts.



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