I love home made pesto.
Ever since I made it the first time at home, I never purchased the store-ready stuff in a jar again.
It is good for so many reasons,
- It tastes amazing – the flavours are so much more bright and intense when made fresh
- It is healthy and there are no preservatives
- It makes me feel like a good parent for prepping fresh
- It is soooo EASY!!
I try to make each batch as I need it, but if I make too much, it keeps in the fridge for ages, and you can freeze it in batches (think little sterile jars – I use my bottle steam steriliser, or snap lock bags in the freezer).
INGREDIENTS
(These seriously change every time I make it – so don’t get hung up on quantities. Taste it, then decide what to add)
1 bunch of basil – roughly chopped
~Half bunch coriander (cilantro) – roughly chopped (if you hate coriander, just use basil or try mint, parsley or whatever)
1 clove of garlic – sliced (you can add more if you love garlic)
Handful or two of freshly grated parmesan (or the pre-shredded stuff from the shops if you are time poor)
Pinch or two of salt flakes
Freshly ground black pepper
Squeeze of lemon juice (optional)
Olive oil
1 packet (80g) toasted pine nuts (I microwave mine 1 min at a time and toss between goes to get it right so I don’t burn them)
METHOD
- Stick basil, coriander, garlic, parmesan and pine nuts in the food processor and turn on
- Gradually add olive oil as you process, till it reaches a pasty, thick consistency
- Add salt and pepper to taste
That’s it.
Use it as a dip, use in in pasta, on meat, in a salad, or on toasted Turkish bread. A million uses.
Until next time, happy cooking!!
xx Dr Megs
