You can find green pesto in most shops, but it always tastes best when you make it yourself! I bought a basil plant from a local supermarket a month ago and left it on my windowsil, in a nice sunny spot. Since then we’ve been giving it loads of water, a little plant food, and apparently Laura’s even been talking to it when I’m not around. By doing this, and only picking the top most leaves, it keeps on growing, giving me a nice supply of my favourite herb.
- 1 handful of pine nuts
- 2 big handfuls of basil leaves
- 1 handful/5og, finely grated parmesan
- 1 garlic clove, chopped
- olive oil
- lemon juice
- salt and pepper
Lightly toast the pine nuts in a dry pan over a medium heat. Once toasted, set aside. Put the basil, garlic and pine nuts into a handheld blender, add a glug of olive oil and whiz. Pour into a bowl and add the parmesan. Mix in enough olive oil to get the pesto to your desired consistency. Add a squeeze of lemon juice and some pepper before tasting and, if necessary, add a pinch of salt. If it’s still a little thick, add some more olive oil.
Pesto is obviously really good with pasta, but also tastes great with chicken and also dolloped on sliced tomatoes. I made extra, spooned it into a sterilised jar, and left it waiting in the fridge for when we need a quick dinner…
Signature Dish: Spinach Pesto
Super quick pasta and pesto!
Lemon Chicken Risotto & Pine Nut Salad
Popeye’s Pesto (for kids)