As summer draws to a close (yes, I know we never actually had one) I'm making pesto on a weekly basis and giving it to friends. I'm in pesto frenzy mode, as a pesto famine is imminent as we approach the winter months. It's so simple, and since I started making my own, and comparing it to some of the popular jared varieties, I realise that I've been missing out on proper pesto for so long. It's so simple and and joy to make.
My ethos on classic recipes is I research the heck out of them, I might read up 6 or 8 recipes, and I'll do my own take based on what takes my fancy. That way, the element of originality keeps me feeling like I'm a legend in the kitchen. Clearly, I'm not, but confident cooking makes pretty sexy food.
|If my kitchen was on fire, I'd grab this.|
Magimix, the reason my knife skills are pitiful.
Makes 700g of Pesto (that's loads, so adjust the recipe as you see fit)2 bunches of fresh basil (do NOT be tempted to use the stalks, they are yucky and bitter and will ruin the texture)
2 garlic cloves
small pack of pine nuts, lightly toasted on a dry pan.
Juice of a lemon
200g of good quality Parmesan, grated
I use my food processor for this, but you could just use a pestle and mortar. That would actually make fab pesto, as it would release beautiful oils from the basil. Blend up everything, drizzle the oil in and season with salt (not too much as the Parmesan would carry some) and freshly cracked pepper.
See I told you it was easy....