Fresh Pesto

The quality of your pesto will depend on 2 key ingredients: the pine nuts and the cheese. Be aware that most pine nuts sold in the UK and the US originate from China, the world’s largest producer, and have a notably different flavour to “wild” forest pine nuts in Italy and Southern Europe, which are also much larger but considerably more expensive. As for the cheese, proper parmigiano reggiano (spelling?) D.O.P. is best however a less expensive hard cheese will also work fine.

nick.freeman91 @cook_3687843

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Ingredients

1blender / food processor
150 gramspine nuts
150 gramsparmigiano reggiano
2 packagesfresh basil
3 tbspextra virgin olive oil
2large lemons
2 clovegarlic
sea salt
crushed black pepper

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Steps

1

Toast the pine nuts in the oven (pre-heat to c.200C) for 10 minutes or so - be careful not to burn them.
2

Tear off the basil leaves, grate the parmesan, and insert both into the food processor along with the pine nuts, olive oil, lemon juice, and crushed garlic. Blend well and finish with a little extra olive oil and sea salt & pepper.
3

If you want to cheat, you can easily bulk out your pesto by adding store-bought pesto to the mix and liberally adding olive oil and more cheese. Be aware that cheese does not freeze well so you will probably not want to make too large a quantity as it will perish after a week or so.
4

Best served with toasted ciabatta, sun dried tomatoes, buffalo mozzarella, and parma ham - makes a delicious open- or closed-face sandwich.