Recipe for making a super tasty pesto sauce
Ingredients for making the best pesto ever:
1 – 2 cloves of garlic
1 large bunch of fresh basil , (40g)
50 g pine nuts
3 tablespoons good quality extra virgin olive oil
50 g Parmesan cheese
A pinch of sea salt
Pick and wash fresh basil leaves (preferably home grown) in cold water and set aside. In a small pan, lightly toast your pine nuts in olive oil on a medium heat for a few minutes. Peel and crush the garlic in a pestle and mortar – Pesto is supposed to be a bit chunky, not super-smooth so it’s best to mash using a pestle and mortar but you can use a blender or food processor instead if you lightly pulse.
Add in the washed basil leaves, extra virgin olive oil, a pinch of sea salt and finely grated Parmesan cheese, using a little water to thin if needed. Then continue grinding and pounding your pesto until the texture is smooth.
Pesto Making Tips
1) Pesto will keep for a long time in the refrigerator with a layer of olive oil on top.
2) Substitute pricey pine nuts with walnuts or pecans instead. Whichever nut you choose, make sure you toast them first.
3) Pesto freezes beautifully. Just fill the trays with pesto and freeze. Once frozen, pop the cubes out and seal them in a freezer bag.