What do I have in my fridge at all times? A gorgeous batch of home made Pesto! There is nothing old fashioned about something that packs as much flavour punch as home made pesto! It’s a great all rounder and I use it in EVERYTHING! I don’t toast the pine nuts, I prefer the creamy taste that the raw nut imparts. On the days when I don’t have pine seeds in my larder, I will use what ever I have – cashews, mixed nuts, salted, unsalted, walnuts, pistachios so don’t limit yourself here. I have a flourishing rosemary bush, and it’s not unheard of for me to sneak a little of this herb in my pesto, with successful results!
1 bunch basil
1 clove garlic
good handful of parmesan cheese
your favourite oil – I will either use olive or a nut oil
squeeze of lemon juice and a little lemon rind
Put everything into a blender and blend to a course consistency!
With regards to the amount of oil, I start with a good few tablespoons and add additional as required. The lemon rind and juice is not essential, but you may wish to add to give the pesto a little zing. I use a blender because its quicker, but a mortar and pestle is also a great option and will yield a courser end product.