I’ve never made my own pesto before, I’m not sure why as it’s insanely easy to do and I harp on about how much I love it so very often. Drowning in a bath of pesto, that’s how I want to go.
About half way through making this, the husband rocks up in the kitchen:
*vom noices and sad faces all round*
He doesn’t like the stuff. Confirming, as I’ve long since believed, that he is a freak. I carried on pestle and mortaring regardless and whipped up a batch of green nectar which I then had for lunch every day for a week. Still not bored of it.
200ml of extra virgin olive oil.
2 tbsp pine nuts
2tbsp grated parmesan (make them generous!)
1 clove of garlic, peeled
1/2 tsp sea salt
80gm fresh basil, stalks removed
If you have a food processor this can be whipped up super quick. I’ve had this conversation with Ang before I think (when she caught me creaming butter and sugar by hand) but I much prefer doing things manually. I spend so much time sitting at a desk typing – like this very moment in fact – that it feels good to hang out in the kitchen getting my hands dirty. I thought twice about this predilection about half way through but if you too prefer a more hands on approach in the kitchen read on dear friend.
1) Stick your pine nuts, garlic and salt in a pestle and mortar and grind to form a paste.
2) Add a few basil leaves and a glug of oil and pound away til combined with the paste.
3) Repeat until you’ve used up all of the basil leaves and about half of the oil.
4) Chuck the rest of the oil in along with the cheese and give it a good mix.
Devour at your leisure brandishing your index finger and declaring loudly
I’ll never consume shop bought again…until that time that I run out and dash in for a quick dinner and instantly regret it.
I like mine smothering some fresh wholewheat pasta with a handful of cherry tomatoes and a sprinkling of pine nuts. No picture of my delerious little pesto munching face, it just didn’t last that long!
Are you a fan of the green stuff?