Delizioso Homemade Pesto


 

The 20th of 100 recipes chosen from the blog to go into my cookbook, this lovely pasta sauce is absolutely perfect for a light, tasty supper and is a regular in the Duffield household (and at Uni!)

This fits into the category of  ‘if it tastes THAT good and is THAT easy’, why buy ready-prepared! This is gorgeous and just shouts ‘fresh’ – it’s tangy and really, really flavoursome. It literally took about 2 minutes to make, including getting the ingredients from the fridge! As well as stirring through pasta (which is what it was made for) I can also use it with gnocchi, as a topping for Italian toasted bread, to top pizza or popped on a nice bit of steak……the list goes on. Give it a go – it’s really lovely!

Makes enough for pasta for 4 – 6

What you need…

Very large handful of basil

Large handful of flat-leafed parsley

40g roughly grated Parmesan

15g pinenuts

2 anchovy fillets

1 tablespoon capers, rinsed

1 garlic clove, roughly chopped

80ml olive oil

½ teaspoon sugar

Sea salt and black pepper to taste

Juice ½ lemon (optional)

What to do…

With the exception of the lemon juice, put the lot in your food processor. Whizz until a rough paste is created. Taste. Add more salt and pepper if needed. Whizz. Taste again. Add lemon juice, if liked. Whizz. Serve. Enjoy and feel jolly smug that something tasting this great requires next to no effort!

Tip…

Keep your pesto sauce in the fridge for up to a week (although other members of the household have a tendency to dig in with a teaspoon) or freeze for up to a month.

Inspired by…

Delicious magazine

How easy…

Ridiculously. You could almost do it in your sleep!

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