Serves 2 / Difficulty – Easy / Prep 5-10 minutes
The Italian classic Pesto sauce is a vibrant green, uncooked Italian sauce, known for its rich, aromatic flavour. It’s incredibly versatile, great as a simple pasta, as a topping on fish and bruschetta’s, or use as an accompaniment to salads. The fresh basil leaves provide the base of the sauce, giving it its signature aroma and colour, the garlic adds pungency and depth and the pine nuts offer richness and a slightly sweet, nutty flavour. Finally the parmesan cheese adds some saltiness and tang. The olive oil (extra virgin) is used to bind everything together and adds a smooth texture. The salt for seasoning enhances all the flavours.
Traditionally prepared in pestle and mortar (hence the name pesto, from pestare, meaning “to pound” or “to crush”) but nowadays simply whizzed in a blender. Originating in Genoa, Italy, this traditional version is called pesto alla genovese.
Ingredients
Basil leaves, fresh – 50g
Pine nuts – 25g
Parmesan cheese – 25g
Olive oil, extra virgin – 75ml
Garlic clove – 1 small
Salt, to taste
Method
- Heat a small frying pan over a low heat. Toast the pine nuts until golden, shaking the pan occasionally to ensure the nuts get cooked all over and don’t burn.
- Add all the ingredients into a food processor and blitz until smooth (or pestle and mortar if you are old school), then season with salt to taste.
