So many different versions of Pesto, I know, but this classic Italian recipe is really really easy to make and extremely tasty. I would make enough to store it in the freezer ( an ice cube tray is ideal ) so it’s fresh every time I need it and my Nonna would say : FACCIAMO PROVVISTA ( Let’s stock up) … Of course it goes with Pasta (we love it with Tagliatelle!) but it’s that kind of sauce that would go with ANYTHING: fish, chicken, roasted vegetables, bruschetta, panini, mozzarella, green salad, fresh tomatoes, potatoes, even pizza! If you have a nut allergy you can miss the pine nuts out and perhaps add some grated parmesan cheese instead. If you want to make it a little bit more adventurous you can add a handful of rocket or for a spicy kick you can add some fresh chillies.
Serving 4 people
Basil, a good handful, you can’t ever have too much basil!
Parsley, handful half the size of the basil
Garlic, one small clove
a pinch of salt ( you can add a little more if you like 🙂
20g pine nuts
50ml Extra Virgin Olive Oil
300g Pasta (Tagliatelle or your favorite type of pasta)
You can either put all of your ingredients into a blender and whisk it up until you get a smooth texture or as an authentic Italian recipe you should use a pestle&mortar. Pesto in Italian means bashed up and that is exactly what you would do with a pestle&mortar, you bash all the lovely ingredients together until you get a smooth texture and your arm starts aching from the strenuous movement while stirring 😉 It’s definitely a good workout too!
Although I said you need 50ml of olive oil you can always add a little more if you feel it looks too dry (just play it by ear).
In a saucepan bring some water to the boil, add a tbsp of salt and put your pasta in, follow the cooking time on the packet. Drain your pasta and mix your pesto in, stir it and add some grated parmesan for some extra flavour. Pronto!!!