Here’s my quick and easy pesto recipe. The measurements are very approximate; experiment with the amounts until you get a ratio that you like. It’s all about personal taste.
You will need…
- 2/3 large handfuls of fresh basil
- A small bag (or small handfull) of pine nuts – roughly 50g
- Half a garlic clove
- Roughly 50 g of parmesan cheese
- A few glugs of oilve oil (I used ‘extra virgin’)
- Salt and pepper
This is what to do…
- Fry the pine nuts in a hot pan (no oil needed) until they are light brown. Toss them in the pan occasionally so they don’t burn. Tip them out of the pan and set aside to cool.
- Using a pestle and mortar, bash up your garlic with a little salt. You can use a blender if you prefer but I like the pestel and mortar.
- Add the fresh basil and bash that up too until you have a nice green mush.
- Add the cooled pine nuts – keep bashing!
- Transfer your green mush to another bowl and stir in the parmesan cheese (keep tasting it – you may not want to add it all and you could save some to sprinkle on your pasta when you serve).
- Add a few glugs of olive oil so your pesto as a looser texture and will coat your pasta.
- Add salt and pepper to taste.
This amount should serve 2 – 4 people. It won’t keep for very long so I recommend making it fresh. Alternatively you could make it up to step 3 and freeze it; then just finish it off when you need it.
To serve, boil 100g of pasta per person (I use dried, wholemeal pasta). Drain the water off your pasta and return it to the pan. With the pan off the heat, add your pesto and stir. Serve in warmed pasta bowls. Yum!
Here are some more photos, courtesy of my iPhone…