* Percent Daily Values are based on a 2000 calorie diet.
Pesto
Fresh, homemade pesto can't be beat
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 205kcal
Equipment
Frying pan
Food processor or pestle and mortar
Ingredients
1/2clove of garlic
bunch of basil leaves
handful of pine nuts
heaped handful of parmesan
sea salt
extra virgin olive oil
pepper
squeeze of lemon
Method
Peel and chop (or bash) half a clove of garlic.
Roughly chop a big bunch of basil leaves.
Lightly toast a handful of pine nuts in a frying pan (no oil necessary).
Grate enough parmesan for a heaped handful.
Add the garlic, basil, half the cheese and nuts to a food processor or mortar, with a pinch of sea salt, and wizz up or bash with a pestle until it looks like a paste.
Drizzle in enough extra virgin olive oil to bind the mixture to make a nice runny consistency.
Checking the consistency as you go, add the rest of the cheese and more oil until you’re happy with the texture. Remember to keep tasting as you go. Everyone likes their pesto different – more basil? more garlic? – so it’s all about experimenting.
Add salt, pepper and a squeeze of lemon to taste. This will make enough to add to pasta for four people, or it will keep in the fridge in a sealed jar for around two weeks.