Marco’s perfect Pesto
A long time favorite in our house this classic has many variations.
What you need
150ml Extra Virgin Olive Oil
75g pine nuts, walnuts or peanuts
3 garlic cloves, halved
150g basil leaves
150g freshly grated Parmesan or other Italian hard cheese
A traditional recipe will call for pine nuts but these can be difficult to find and expensive!
I often substitute walnuts or even dry roasted peanuts. Most important for me is a good quality olive oil and fresh basil leaves.
You can buy basil plants in many supermarkets and I normally use the whole pot plant. Basil like rocket will grow well in your garden, sometimes too well. If you don’t have a food blender, a hand blender will also work or you can try the authentic mortar and pestle but that will take a lot longer.
- Wash the basil leaves.
- Put basil, olive oil, nuts, cheese and garlic in blender
- Blend to a smooth paste – don’t over do it!
- Serve with your favorite pasta and fresh baked garlic bread or try on a baked potato.