Pesto is a wonderful thing, not only does it tastes amazing! It can also be put in so many dishes to liven them up. Making your own is simple, quick and sometimes cheap. I used pistachios because I think they are lovely in pesto, are my favourite nut of all time and are much cheaper than pine nuts, which is the traditional nut for pesto.
This recipe is enough for four, but you can double it or halve it as many times as you want.
- 1/2 clove of garlic
- 3 handfuls of basil leaves picked and roughly chopped
- A handful of unsalted pistachios, taken out of their shells
- A good whack of Parmesan cheese, grated (add as much as you like depending on your taste)
- Extra virgin Olive oil (again, it is up to you, if you like a drier pesto then don’t add too much, but pesto should be a little oily)
- A squeeze of lemon
- Black Pepper
So like I said, it is very easy to make. Peel your garlic, give it a quick chop then add it to a pestle and mortar along with crushed pistachios (or you could crush them in the mortar), basil and a drop of olive oil, for now. Bash this up to a paste, then add the cheese, salt, black pepper, lemon juice and more oil, bash it up some more, and taste. You must taste, as it may end up being very under-seasoned or it may need more garlic or lemon juice, so make sure you taste, adjust and taste again until your happy.
I used my pesto with pasta, chicken and roast tomatoes.
You could also spread it on fish and bake in the oven, mix it in with spaghetti for a tasty but quick supper or spread it on a sandwich!
Let me know how you make your pesto exciting!