Yuuuum pesto…is there anything better? The basil, the salty flavour…and it is so versatile too, with pasta, gnocchi, stirred through broccoli, on sandwiches, crackers, as a salad dressing. We used to buy it in a jar more for convenience than anything else, but after the first time we made it, we realised it was pretty easy, and also tasted so much better than the jar version.
Ingredients
- As much Basil as you have
- 25g Pinenuts
- 25-50ml Olive Oil
- Pinch of salt
- Squeeze of lemon
- Violife Prosciano (or other vegetarian parmesan style cheese) or Cheddar cheese
Method
- Dry roast the pine nuts in a non-stick pan. You don’t have to do this, however it added a lovely roasted nuttiness.
- In a mini-chopper or blender, add the basil leaves, pine nuts, olive oil and prosciano or other vegetarian parmesan style cheese (if using cheddar, don’t put this in). Blend to a smooth paste.
- Take the pesto out into a bowl and add the salt and lemon to taste. Grate some cheddar finely into the pesto if you are using it.
- Add to pasta, broccoli or gnocchi, or spread on a sandwich.