Ok, it’s not pickled, I’m not Peter, but it IS Pesto. I adore pesto. It’s simple, it’s easy to make and easy to use whenever you want a quick meal. To be honest I like pesto out of a jar, but there’s something about making your own pesto (like mayonaise) that just feels right.
- Pine nuts (100g)
- Grated Parmesan
- 2 cloves of garlic
- Olive oil
- Lemon Juice
- Salt and pepper
Honestly I can’t remember the exact quantities of each item, but Pesto is one of those things that even I can get right, using just my eyes, taste and better judgement, oh and of course the MCC’s best kitchen power tool – the blender.
Get ye olde blender our of the cupboard, clean off dust and plug in. Add the garlic to the blender bowl and whizz it up. After a second or two, get a spatula type thing and scrape aroound the edges of the bowl, just to make sure that the garlic doesn’t get stuck.
Add in the pine nuts, whizz up again for a few seconds, power down and scrape the edges and the bottom again, and then power up for another few seconds. Pour in 5 seconds of the oil, power up, scrape sides, etc.
Add the basil and lemon, whizz, mix by hand, add more oil, whizz, add Parmesan and a few pinches of salt. Whizz up again. If you feel that the consistancy isn’t liquid enough, add some more oil and whizz up again.
You should be left with a consistancy like above, that will last you about a week, enough for an evening meal with spaghetti and maybe a lunchtime on french bread…