How to Make Pesto
Basil Pesto (makes 1 cup)
Ingredients:
|
2-2 1/2 cups packed fresh basil leaves 2 cloves garlic 1/4 cup pine nuts (can substitute walnuts) 2/3 cup extra-virgin olive oil salt and pepper to taste 1/2 cup freshly grated Pecorino cheese If making pesto pasta: Any leftovers you may have to hand 125g of pasta per person Loads more parmesan A glass of wine to sip whilst waiting for the pasta to cook |
|
Combine the basil, garlic and pine nuts until coarsely chopped. Add 1/2 the olive oil and blend until smooth. Season with salt and pepper to taste.
If you plan to use this immediately, add the remaining oil and mix again. Transfer to a bowl and mix in the cheese.
I like to freeze before adding the remaining oil and the cheese. Freeze in an ice cube tray (or a plastic egg carton) and then transfer to an airtight bag or container. This gives you small portions which you can use in the quantity you need, normally one per person. When you thaw, add the remaining oil and cheese before serving.
If you plan to use this immediately, add the remaining oil and mix again. Transfer to a bowl and mix in the cheese.
I like to freeze before adding the remaining oil and the cheese. Freeze in an ice cube tray (or a plastic egg carton) and then transfer to an airtight bag or container. This gives you small portions which you can use in the quantity you need, normally one per person. When you thaw, add the remaining oil and cheese before serving.
|
|
|
Pesto Pasta
Defrost your pesto, one per person if done in an egg carton, takes about an hour. Get your pasta going, 125g per person, whatever type you want, fusilli is our favourite. Drain the pasta when ready, Al Dente is good as you will give it a few more minutes on heat anyway, dump it back in the pasta pan and then shovel in the pesto. Stir them together and plonk back on a low heat for a minute or so then dump it out on the plates and smother it with parmesan and if a bit dry, add olive oil till it looks good. For a bit of variety you can cook up some other stuff such as leftovers, spicy sausage, whatever you fancy really and lob it in when you mix the pesto and pasta.
|
|
|