A quick and easy way to add an extra level of flavour to your meals; drizzle over fish, stir through pasta, add to your salads or even use as a drizzle on top of your favourite pizza. Basil pesto has the power to take every day ingredients from ordinary to extraordinary. Pick up a pack of fresh basil at the supermarket add some garlic, salt and your favourite oil (olive oil or rapeseed are both great options) and blend.
Homemade basil pesto
Description
An easy way to add some flavour to so many of your meals.
Ingredients
Instructions
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Place the sea salt & garlic into the food processor bowl & pulse briefly until they are combined. Pestle & mortar -grind the salt & garlic until you form a paste.
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Pull all the leaves from the stems and add to the food processor. Gently pulse until the leaves have broken down and reduced in the bowl. Pestle & mortar - adding a few leaves at a time, gently grind into the garlic & salt mix.
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Now begin to add the oil. Add about half to begin with, pulse and then check the consistency. Add more as required. If you are using the pestle & mortar, you can place the leaves, garlic and salt in a larger bowl and gently stir in the oil.
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The pesto can be as smooth or chunky to suit your taste preference. If you need extra oil, add as required.
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Now add the pepper & parmesan if you are using it. Taste and check for seasoning
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Store for 3-5 days in a clean jam jar or Kilner jar. To sterilise the jar, wash in warm soapy water, then pop it into your oven at a 160-180 degrees for 15 minutes to kill any bacteria.
Note
This is such a versatile dressing and compliments so many different dishes. Here are some examples of how I have used the pesto -
- Drizzled over my homemade fish goujons.
- A fresh, raw salad and drizzled over and served with some cooked chicken or stir through some tinned chickpeas or haricot beans.
- The base for a pizza or flatbread.
- Stirred through freshly cooked pasta.
- Served with some freshly boiled ham.
