Simple Pesto
All you will need for this is a food processor, you can do it with a motar and pestle but this way cuts out a lot of time for those mid week nights! Mix it up with some pasta and serve with a few pork meatballs for a non-traditional but super delicious italian week night dinner!
Makes about 1 medium jars worth- this will spread over 2-3 pasta nights. Store in the freezer if not consuming within 3-5 days.
Ingredients:
2 bunches of fresh basil
80-100g of pine nuts
50g of parmesan cheese
2 garlic cloves, peeled
Salt and pepper
Olive oil
Method:
Start by toasting the pine nuts on a fry pan. No need to oil the pan. Toast them stirring them often until they start to brown. They will burn quickly so stay close by!
Pick off all the basil leaves into the food processor (stems are fine but try to avoid putting too many in there to keep a nice smooth consistency).
Add in the basil, parmesan cheese and pine nuts. Drizzle in some olive oil about 3-5 table spoons worth and blend.
From here you want to slowly keep adding in olive oil until the consistency becomes smooth and well combined.
Store in an air tight container or jar and keep in the fridge for 3-5 days or freezer for storing for longer periods of time!
You will use about half of this batch for a pesto pasta to serve 4 people to give an idea of how much you have made!
Enjoy,
Naturally By Lans
