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…
Large handful of basil
Large handful of flat-leaved parsley
40g roughly grated Parmesan
15g pine nuts
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!
Keep your pesto sauce in the fridge for up to a week or freeze for up to a month.
Ridiculously. You could almost do it in your sleep!