Once you have made fresh pesto you will never want to go back to the jar again! Especially quick and easy if you have a blender or mini chopper, but it can be made easily enough with a pestle and mortar. Pesto can be made with most types of nuts, substitute the pine nuts for walnuts, toasted blanched almonds or pistachios.
- Prep Time
- 50g fresh basil leaves
- 20g pine kernels
- 1 clove garlic, crushed with a little salt
- 100ml olive oil
- 25g vegetarian parmesan, finely grated
- 1/2 lemon zest only
- Place, all the ingreients in the bowl of a blender or chopper and whizz together until smooth and blended. If using a pestle and mortar start with the basil, pine nuts and garlic. When pounded to a paste add the oil, lemon zest and finally the cheese. Adjust with the salt.
Recently whilst sorting out my groaning cookbook shelves I came across a tatty folder full of recipes from what now seems like 'another life' - when my brother Duncan and ...Read more about this chef..