Pesto is one of those things which is absolutely always worth making yourself because it tastes so much fresher and it’s incredibly easy. I mean really, really easy. Made in five minutes easy.
To make the amount shown in the above picture (which should serve four):
Basil (about 30 leaves)
100ml good olive oil
40g pine nuts (you can toast these if you like, I don’t always bother)
50g Parmasan cheese, freshly grated. If you can get pecorino cheese, use 25g pamasan and 25g pecorino
“Cooking” is a bit of a misnomer, because all you need to do is bung it all in the blender and whizz it until it’s the consistency you want. Ta dah! I think it’s even nicer the next day when the ingredients have had the chance to get to know each other. It’ll keep in the fridge for a few days (but not much longer).
And it doesn’t just have to be served with pasta. It’s good on chicken, fish, asparagus too. Or stir some into a vegetable soup. I urge you, make your own pesto today,