What I'm cooking and eating

Tuesday, 9 April 2013


Have I ever posted my pesto recipe?  I am not sure that I have.  For me, pesto has to contain basil; I know there is such a thing as red pesto, made with sun-dried tomatoes, and people make pesto with all sorts of different green leaves, but for me, it's basil or nothing!  I will happily substitute walnuts or even peanuts for the pine nuts, and use a strong cheddar instead of parmesan, but it has to be basil!

A large quantity of basil - if you have a growing tub, give it a haircut.  A good handful.
1-2 tbs pine nuts, walnuts, or even peanuts
1 clove garlic
Large chunk - about 60 grammes or so - Parmesan, or maybe strong cheddar
1-2 tbs olive oil

Place it all in a food processor and blitz until it gets to the texture you like.  If it's too dry, add a little more olive oil.

Serve with pasta, and we like to save a little to have on bread next day!