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.
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.
Music by the one an only Just A Gent, check him out:
- 1 x bunch fresh basil
- 1 x bunch fresh parsley
- 1 x tbs pine nuts
- 1 x tbs parmesan cheese
- 1 x tbs olive oil
- Salt & pepper
- Pick basil and parsley leaves off the stem, this ensures your pesto is not stringy
- Bash them up in a mortar and pestle until you have a desired amount - remember to use more basil than parsley
- Add pine nuts, parmesan, salt & pepper and give it another quick bash, be careful not to add too much salt
- Lastly, add some olive oil and stir through with a spoon
- Serves 2 people