Classic Pesto
A classic that never dates. Makes approx 2 heaped tablespoons (enough for 1 person for spaghetti or a topping for chicken or fish) I make this in my trusty, big & bonkers (seriously heavy) Pestle & Mortar but you can always be more practical than me and use a mini chopper.
1 person made this
Ingredients
- good handful fresh Basil leaves
- 1 clove garlic, peeled
- 2-3 tabs good quality extra virgin olive oil
- approx 2 level tabs finely grated parmigianna, pecorino or parmesan cheese
- good pinch sea salt
- 1 heaped tabs pine nuts
Method
- In the pestle & mortar or your mini chopper, add the garlic, salt and pine nuts. Smash down really well and mix into a coarse paste.
- Add the basil leaves and smash these into the nutty mixture. Mixing really well and then adding the cheese. Give it all a really good stir and then little by little, add the olive oil to make the mixture more wet.
- There are no hard and fast rules with pesto. Hopefully the pictures give you some guidelines as to how it should resemble - but feel free to adjust the quantities to your own taste.
- Once that's done give it a taste, make some 'oooohh' noises as I guarantee that's not optional, then place onto a small dish, cover and chill until ready to use.
- Great stirred through spaghetti, used as a dip, spooned over a tomato salad or dolloped on chicken or fish.
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