I tried to make basil pesto for the first time a couple of months ago. The kindest thing anyone could have said about that version was that it was green. This time, however, I hit the pestoload. Arrivederci Sacla.
What to use
- A big handful of basil
- A big handful of flatleaf parsley
- Two handfuls of pine nuts
- Juice of half a lemon
- 40g parmesan
- One clove of garlic
- Extra virgin olive oil
- Pinch of sea salt
How to use it
Toast your pine nuts until brown – around 5 minutes – shake and stir as you go so they brown all over. Set aside to cool a little.
Grate your parmesan – grate into large pieces rather than fine, as this adds texture.
Peel and slice your garlic into four or five pieces.
Put the herbs, nuts, cheese and garlic into a blender, squeeze over the lemon, add a good few glugs of olive oil, and blend. I pulsed it a bit, stopped and dug around to make sure the bigger leaves were brought back in, added more oil and pulsed a bit more. Taste and add more lemon or salt to taste.
Mm rating: mm mm mm
What to listen to: Lullaby for Cain – Sinead O’Connor from…
What to watch: The Talented Mr Ripley