Pesto #tocookbefore24

21 Dec 2015

Week 4 of #tocookbefore24 passed by in a haze of prosecco-based office parties and family turkey dinners, leaving no time to actually write this post. So let's momentarily pretend it's last week and talk about pesto. Cos everyone loves to talk about pesto right?

Pesto, in my opinion, is where it's AT. The stuff is heavenly and I will never, ever, bore of it. So when I thought the #thecookbefore24 series should include something in the dip/sauce category, pesto was the first and only choice.

Despite the fact that making pesto is essentially throwing a load of stuff in a blender, I was pretty nervous about making it. I worried that home-made pesto just wouldn't be the same as good old SACLA (which I do still love) and I would be forced to admit that there are some things that are better from a shop.

However, this home-made basil pesto is absolutely bursting at the seams with flavour. Whilst I won't stop buying shop-bought stuff (sadly, home-made isn't cheaper), this is the perfect treat for all pesto-lovers.

For basil pesto, you will need (makes 1 jar):

120g basil leaves
100g toasted pine nuts
2 garlic gloves
80g parmesan cheese, grated
80ml olive oil
Juice of 1 lemon

Stuff your blender with the basil, pine nuts and garlic cloves.

Then add the cheese, oil and lemon juice.

And blend!!

Blitz until you have a coarse, paste-like substance. Look at that beautiful colour!

Serve with salads, on pasta or just spoon straight from the jar. I went for some simple spaghetti with a handful of olives thrown in.

Pesto is the besto (sorry...).