Classic garlic pesto
Can’t find a good shop bought pesto? Head home and make your own!
This pesto an absolute doddle to make and comes together in minutes using just a few store cupboard ingredients.
Reassuringly punchy with a nutty, cheesy tang, it’s the dream drizzled over freshly made tortellini, tossed with garlic roasted potatoes or spooned over a chicken parmigiana. To be frank, it’s the shizzle in comparison to shop bought varieties. And probably cheaper too when you consider the yield you get.
The key - as always - is good ingredients. Decent olive oil being priority number one, with a tangy Italian parmesan ranking closely behind.
INGREDIENTS:
6 fat cloves of garlic, minced
Olive Oil
1 lemon
Heaped handful of Parmesan cheese
Basil - around 30g
100g mixed nuts - pine, cashews and pistachio
Salt & pepper
METHOD:
Toast the nuts gently for around 30 seconds in a hot pan until the oils start to release.
In a blender combine the basil, juice of 1/3 lemon, parmesan cheese, garlic and toasted nuts. As the ingredients combine, start adding in the olive oil, continuing until you get a nice smooth pesto.
Season generously, then give everything another spin, adding a little more olive oil, lemon juice or parmesan to suit your taste.
Pour into an airtight jar and store in the cupboard until ready to use
