Pesto has become used widely by lovers of all cuisines. It’s long foregone the days of being used in traditional Italian cooking. Originating from Liguria in Italy, the secrets been spread far and wide! We now enjoy it as one of the most versatile additions to any recipe – in a sandwich, as a dip, even tossed through courgetti noodles.
It’s the most simple recipe, it makes us think why we don’t make it ourselves every time! Try your hand at making a simple basil pesto at home. Once you’ve got the basics down, tweak it to your liking. Try half basil half parsley, for a more peppery taste. Or you can replace the pine nuts with silvered almonds. Even try a kale pesto! For those truffle lovers out there, add a teaspoon of truffle oil in place of normal oil and fry with some portobello mushrooms. You won’t be disappointed!
Heres how to do it:
Place the basil, pine nuts and garlic in a food processor. Blitz until almost smooth. Make sure all the sides are scraped down so the entire thing is well combined.
Make sure your oil is in a small bowl or something where you can easily pour it in a steady stream. Turn the food processor on and pour the oil in a thin, steady stream. Continue to process until all the oil is combined.
Transfer pesto to a bowl. Add grated parmesan. Season with salt and pepper to taste and stir to combine well. Store for up to a week in an airtight container. Yum!