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Tuesday, 14 October 2014

Basil Pesto

Of course you can buy jars of basil pesto easily in virtually any supermarket but there is something very satisfying about making your own.  You can also adjust the flavour to suit yourself and you have the advantage of knowing exactly what has gone into it.  This will keep in the fridge for up to a week.
This recipe is so simple and quick to make.  Use basil pesto stirred through pasta, in pasta sauces or just to add flavour to any dish. Serve it with fish such as sea bass or dorada.  This pesto has an intense flavour, so use sparingly.  Recently I have been using pesto in a tapa dish with aubergine and goat cheese.

Here's what you need;
8-10 large basil leaves
1 clove garlic
spoonful pine nuts
spoonful grated parmesan
25 ml olive oil

Put everything together into a blender fitted with a metal blade and blend on high for approx 30 seconds or until you achieve the consistency you want.