Purrfect Pesto
Fresh pesto is even better than jarred, so worth trying to make. It lasts in the fridge for up to a week.
Cooking time: 15 minutes
Makes 4 servings
Difficulty:
Ingredients:
- 350g Fusilli (or other pasta)
- 50g pine nuts
- 50g fresh basil leaves
- 150ml olive oil (extra virgin is best)
- 125g grated parmesan cheese
- 2 cloves garlic
Equipment:
- Saucepan
- Frying pan
- Food processor
- Mixing bowl
- Spoon
- Colander
Method:
- Toast the pine nuts in a dry frying pan (no oil) over a medium heat for 2-3 minutes until lightly golden. Toss in the middle to stop them burning.
- Pulse the pine nuts, garlic, salt and basil in a food processor until you have a paste.
- Mix the pine nut mixture with the parmesan in a mixing bowl.
- Using a spoon, beat the olive oil a little at a time until you have a thick sauce. (You may not need to use all the olive oil. Stop when you have the right consistency.) This is your pesto!
- Cook the pasta in a saucepan of salted boiling water according to the packet’s instructions.
- Drain the pasta using a colander (reserve some of the drained water).
- Mix the pasta with however much pesto you would like and add pepper. Top with more cheese if you want. Tip: a little of the pasta water to help everything bind.
Further Suggestions
You can try this pesto with all sorts of things, not just pasta.
Try putting some in a sandwich, along with chicken or mozzarella cheese and roast vegetables. It’s also tasty in a potato salad. What else could you eat it with?
Want to try a different pasta sauce?
