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Pesto

by Trish on July 2nd, 2012

It’s been a long time since I ate any shop-bought pesto; there’s a jar of Florentino basil pesto in the cupboard but, I dunno, I just don’t trust it.  For pesto you need fresh basil leaves, good olive oil, flaked almonds* or whole almonds with their skins if you’re feeling worthy, plenty of garlic and a hand-held blender.  To make your pesto a bit cheesy you can add cheese of your choice; while hard cheeses like pecorino are traditional, soft goat cheese makes for a creamy pesto.  If, like me, you prefer no cheese at all, you can add some nutritional yeast to achieve a cheesier taste.

*you can use pine nuts if you prefer, but once I switched to almonds there was no turning back

How to make?

Rinse the basil leaves, chop the garlic, then everything in a blender (or use a hand-held blender)

Goes well with pasta or just about any other grain – alternatively use as topping for bruschetta