Pesto
recipe
Pesto
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Those little jars of green paste are a fine store-cupboard standby, but if you want the real thing, you need to make your own
Ingredients
- a good few handfuls of fresh basil
- handful of chopped up Parmesan or Pecorino cheese
- handful of pinenuts
- a little olive oil
Preparation:
5
Total Time:
5min
Directions
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- This is very quickly made in a food processor. Pull the basil to bits with your hands, discarding any course stems. Put the torn leaves in the bowl of the processor with a handful each of chopped up Parmesan or peccorino and pine nuts. Process, pouring a little olive oil through the funnel to loosen. Taste and add more of anything you like.
Home-made pesto keeps well in the fridge covered with a layer of olive oil. This is the basic recipe and is delicious stirred immediately into some hot spaghetti. Children love it, too. I don't put garlic into it, because it isn't as nice if you keep it, but you can add garlic when you put it on the pasta. Also very good spread on to halved tomatoes, which you then grill and serve with toasted pain de campagne rubbed with a halved garlic clove.
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