Pesto is one of
those things that can be a bit insipid, perhaps uninspired even and it’s rarely
chosen from an Italian menu when much more mouth-watering offerings jostle for
attention on the menu. The thing is, a good pesto, whilst really simple can
pack a flavour punch to suit the most adventurous of plates.
The readymade
stuff is on, but when its home made with fresh basil, well, it just tastes of Italy.
The recipe
here, after a bit of research appears to be the norm, what you do with it
really is up to you, a myriad of possibilities await.
In this case,
simple penne with a few sweet cherry tomatoes, do it justice. I mean come on,
Basil and Tomato, everyone knows the two were made for each other, you do know
this don’t you? If you don’t you should
The ingredients
should not be taken as strict instruction, it really depends on your taste and
taste, as ever is important. My advice, try with the measurements shown, then
have a little taste and if it’s not quite right try , a little at a time,
adding more. What you add more of is again up to you, basil gives it that deep metallic
taste, parmesan adds that tangy salty not. You might want it runnier, then add
more oil, lacking a bit of zest then add a touch more Lemon.
How you make it
is also a choice of preference, purists will tell you only and pestle and
mortar will do, I don’t really have the time for that so a food processor works
just fine, either a full on multi-function device or one of the smaller hand
held ones, just like this one, will suffice.
Oh and whatever
you do , don’t use that horrible dried parmesan in a tub, that smells like feet
and tastes little better.
Whatever your
preferences, if you’ve not made your own pesto before, then try it at least
once you might well wonder why you didn’t try it before
2 Handfuls of
fresh basil leaves
1 handful of
Pine nuts toasted
1 handful of
grated parmesan
1 Garlic clove
roughly chopped
Squeeze of
Lemon juice
Extra Virgin
Olive oil
Pinch of salt
and a grind or two of pepper
Start by
putting all of the ingredients except for the lemon and olive oil into your
food processor and pulse until it forms a sort of paste, next pour in a little
olive oil and pulse briefly again. If the sauce is not runny enough add a
little more oil and repeat. Now add the lemon and after a brief pulse, have a
quick taste if it’s not right add little more of what you like. That’s it really
simple eh.
Here I just
used some penne and when it was cooked, drained the pasta and stirred through a
couple of tablespoons of the pesto.
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