One of my favourite things about cooking is adapting the recipe to my own taste, what’s available in the pantry and considering what produce is in season. Pesto is a recipe that ticks all of these boxes – you can change up what type of herbs, nuts, seeds, oil and cheese you use and make your own unique version. Here we have a traditional basil and pine nut pesto, a yummy addition to salads, pasta, pizzas, even as a dip.
- 2 large bunches of basil, leaves and stems separated
- 1-2 garlic cloves (or as many or little as you like)
- 1/4 cup parmesan cheese, grated
- 3 tbsp pine nuts, lightly toasted
- A squeeze of lemon juice
- Salt and pepper to your taste
- 1/2 cup extra virgin olive oil
- Lightly toast pine nuts in a frypan over low to medium heat. The pine nuts can brown very quickly, so try to keep an eye on them! When they are toasted to your liking, remove them from the heat and set aside.
- Combine all ingredients except for the olive oil, in a food processor.
- Slowly add in the olive oil, in a narrow stream and combine to your liking – with chunks or smooth.
- Store in an airtight jar for in the fridge. The pesto will last for up to 2 weeks in the fridge.
Recipe by Charlotte @TheNuttyGritty