Homemade pesto, because when you make your own you can never buy it in a jar ever again. I feel like this is a very traditional pesto recipe, but you can make pesto out of practically anything. You don’t even need to put cheese in pesto in a lot of cases. It’s such a versatile recipe that doesn’t stick to any ‘rules’ or actual recipe. I change it up from time to time, just depending on what I have in the fridge or in the cupboard.
INGREDIENTS
- 2 BUNDLES OF FRESH BASIL
- 100G/150G ALMONDS
- 250G/300G PARMESAN CHEESE
- 2 CLOVES OF GARLIC
- 200ML OLIVE OIL
- SALT
All you have to do is whizz it all up in a blender. If it’s a little temperamental like mine is, then you’ll have to stop the blender every so often and give it a good mix with a fork or a spoon. Always taste it as you go along, so that you can decided whether or not you want/need to add anything else. Sometimes you need less salt or more oil – it all depends on your taste!
I tend to put the basil and almonds in first until the almonds break up a little, then add the rest of the ingredients. If also add the olive oil gradually, so a third in each time and blend, then another third etc.
You can really make it according to your preference, as if you like a strong pesto, simply add more garlic, if you want it creamier just add either more oil or parmesan, and if you want it thicker/chunkier add more almonds. It’s up to you completely how you want it! This is simply how I like it – so you can mix and match till you find your perfect pesto.
The ‘traditional’ recipe is made with pine nuts, but almonds are a hell of a lot cheaper!
No comments:
Post a Comment