Those of you who have already read my ‘About Me’ page will know how much I love Basil, if he was ever naughty he was indeed called ‘Pest-o’!
Basil is without doubt the undisputed king of herbs, big in leaf and big in flavour. Pesto makes full use of basil by giving it and it’s dishes the full-blooded royal treatment it deserves. Always perfect with pasta, also great as a base for bruschetta or even drizzled over Caprese Salad (tomatoes & mozzarella). Why not try it over boiled new potatoes or as an accompaniment to meat or fish – anything goes. Pictured above with casarecce pasta mixed with freshly steamed French beans.
4 garlic cloves
30g (1 x large herb packet) fresh basil
5ml (1tsp) heaped salt flakes
40g pine kernels (pine nuts)
50ml Extra virgin olive oil
50g freshly grated Parmesan cheese
- Put the garlic and basil in a mortar and add the salt, using a pestle begin to grind to a paste.
2. Add the pine kernels and reduce further, slowing drizzling in some olive oil
3. Add the Parmesan cheese and continue to grind with the pestle adding enough oil to achieve a very smooth and silky brilliant green sauce.
- Alternatively place all ingredients in a food processor and whizz until smooth