Whether it’s an addition to a sandwich or coating pasta you can’t beat homemade pesto. It will keep in the fridge for up to a week or can be frozen.
Makes approximately half a jam jar.
Large bunch of basil including the stalks
2 garlic gloves, peeled
50g pine nuts
50g parmesan, grand padano or pecorino, chopped or grated
150ml olive oil or extra virgin
Place all the ingredients in a food processor and blitz to your desired consistency. Add extra salt to suit your taste.
Use walnuts instead of pine nuts or even cheddar cheese!
Perfect mixed with mayonnaise in a chicken sandwich.