Thursday, September 8, 2011

Pesto alla Genovese

Pesto is one of those fantastic things that can be used in countless ways in cooking from a pasta sauce to a anti pasto platter. It is also incredibly easy to make using fresh ingredients, although traditionally made using a mortar and pestle, hence the name pesto. But as I said, it is incredibly easy! It's a one step process and then you have a thick, aromatic, creaminess that is longing to be added to whatever your imagination allows!

Personally, I love using pesto to make flavoured butters or as a quick and easy solution to feeding unexpected guests, stirred through a big bowl of pasta (remembering always to add a little bit of pasta water to help the pesto “stick” to the pasta!). It's always handy to keep some stored in small amounts in the freezer, and simply needs a 10 minute warm water bath to defrost before adding it to whatever your heart desires.

Hopefully you find this recipe as easy and delicious as I have!

What will I need?

1 large bunch of fresh basil leaves (approx 1 ½ cups, loosely packed)
4 cloves garlic, minced
1 tsp pine nuts
5 tbs extra-virgin olive oil
¾ cup grated parmesan

What now?

1.      This pesto is a one step process, so all we need to do is pop all ingredients into a food processer and blitz until a thick creamy paste has formed.