Pesto

Jill Dupleix
Pesto
Pesto Photo: Marina Oliphant
Difficulty
Easy
Dietary
Vegetarian

There are some brilliant ready-made condiments and relishes out there to make our lives easier and more interesting, and many a good reason for buying them and keeping them in fridge and pantry. But there is a special pleasure and sense of satisfaction in making your own from scratch.

Ingredients

1 tsp sea salt flakes

2 garlic cloves

2 cups packed fresh basil leaves

2 tbsp toasted pine nuts

2 tbsp grated parmigiano or pecorino

Up to 200ml extra virgin olive oil

Method

To make the pesto, pound the sea salt and garlic in a mortar, gradually adding the basil leaves, pine nuts and cheese. When smooth, slowly beat in the olive oil, then store in an airtight jar.

Serve on pasta, with meats, in salads, or even just with crackers as a dip.

 

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