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Pesto Recipe

One of the most versatile sauces is Pesto, it can be used in salads, on meats, in a hearty pasta or even smashed on some pizza. Its roots go back to Genoa in Northern Italy and is usually made from a combination of basil pine nuts, parmesan reggiano or pecorino romano cheese however there are a ton of variations.

Pesto Recipe

In this easy pesto recipe I use basil, pine nuts, olive oil, parmesan cheese and also throw in some parsley, which I think adds a nice balance to the flavour of the basil. The good thing about pesto (other than its brilliant taste) is that you can make a batch of this and store it in the fridge for up to 3-4 days or alternatively freeze it, which will keep it good for up to 3 months.

Stay tuned as over the next few weeks I’ll be dishing up some pesto inspired meals.

 

 

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Easy Pesto Recipe
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Ingredients
  1. 1 x bunch fresh basil
  2. 1 x bunch fresh parsley
  3. 1 x tbs pine nuts
  4. 1 x tbs parmesan cheese
  5. 1 x tbs olive oil
  6. Salt & pepper
Instructions
  1. Pick basil and parsley leaves off the stem, this ensures your pesto is not stringy
  2. Bash them up in a mortar and pestle until you have a desired amount - remember to use more basil than parsley
  3. Add pine nuts, parmesan, salt & pepper and give it another quick bash, be careful not to add too much salt
  4. Lastly, add some olive oil and stir through with a spoon
Notes
  1. Serves 2 people
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