Home-made pesto is so easy to make I can’t believe it’s taken me this long to make it. We made traditional pine-nut pesto first, and then tried with walnuts. Both delicious.
Double handful basil leaves (I used one bunch from Morrisons, plus about a dozen leaves from our basil plant)
1/2 garlic glove
Olive oil (to taste)
70g pine nuts
Toast the pine nuts in a dry frying pan. Be careful because they burn very easily.
Tip pine nuts into the blender with garlic, basil, grated cheese and a splash of olive oil. Whizz. Add more olive oil if you want a thinner sauce.
Serve with pasta, meat, fish, or spread it on bread. It will keep in the fridge for a week or so – put in a clean jar and cover with a thing layer of oil. Cover tightly with a lid or cling film.
For the walnut variation, we used 75g walnuts, 1/2 pack rocket, 50g parmesan, olive oil. I have it on good authority that the walnut version is especially good with a couple of sun-dried tomatoes added, too.