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!
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)
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.