Whether it be lavished over your favourite freshly cooked pasta, drizzled over beautifully cooked fish, or used to garnish a sublime tomato and mozzarella salad, when you have a jar of basil pesto in your fridge, you can spruce up even the simplest of dishes in a flash. There are some great ones available in the grocery stores – but nothing really compares to the flavour of homemade!
- 50g fresh basil leaves (stems removed)
- 75g pine nuts, toasted
- 75g pecorino or parmesan cheese, grated (I personally prefer pecorino cheese)
- 160ml olive oil (plus an extra 10-20ml if you prefer a runnier consistency)
- 2tsp. honey
- sea salt or pink Himalayan salt
- white pepper or cracked black pepper
- Place the basil leaves and pine nuts into a food processor and pulse until finely chopped (alternatively see Lisa’s tips for a method by hand).
- Tip the basil and nut mix into a medium mixing bowl, then add the grated cheese, olive oil and honey. Season with sea salt (or pink Himalayan salt), Herbamare and white or cracked black pepper and stir well until thoroughly combined. Check for seasoning – then you’re ready to serve!
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – There’s just something about the combination of fresh, fragrant basil leaves, crunchy toasted pine nuts and the salty-sweetness of the cheese that makes your tastebuds tingle with pleasure. If you want to elevate the flavour of your pesto, then try going blender-free; chopping the ingredients by hand and keeping it slightly chunkier not only gives your pesto a more rustic feel, but keeping it away from the heat generated by the food processor means that you get maximum taste. Simply chop both the basil and the pine nuts finely with a sharp knife, then tip them into a mixing bowl, add the other ingredients, and stir well until everything is combined. Store your pesto in an airtight jar in the fridge for up to 2 weeks or, alternatively, freeze it in ice-cube trays so that you always have some on hand as and when you need it.