Test-o the Pesto

BasilYes that’s a lame title. Anyway…

The best thing about pesto, besides being über tasty, is that it’s super simple to make. There’s a real warmth from the raw garlic, and the pecorino and olive oil balance out the basil and lemon for a really fresh, hugely flavoursome taste. You just need to whack everything in a food processer; blitz and you’re done. It also keeps really well in the fridge. Gah, I am now craving pesto!

Ingredients

Loads of fresh basil (about five bunches)

Two cloves of fresh garlic

Tablespoon of pecorino

Tablespoon of pine nuts

Pinch of salt of pepper

Squeeze of lemon

Good quality olive oil (extra virgin ideally)

Method

Pop everything in the food processor and blitz until smooth. Season to taste and add more olive oil if needed to create a viscous, runny pesto.

Ideally make the pesto and then the pasta, is gives the pesto more time for the flavours to mingle and develop.

Voilà, ready to be drizzled over your Homemade Gnocchi. Though I’ve got to admit, it’s pretty addictive just smeared over some crusty bread.

Though I'd love to take the credit, this photo was taken by the wonderful Cheyne Tillier-Daly.
Though I’d love to take the credit, this photo was taken by the wonderful Cheyne Tillier-Daly.
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