Enough for 4 if serving with pasta
50 g fresh basil
1 large clove garlic
1 tablespoon roasted pine –nuts
25g Pecorino or Parmesan
6 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon sea salt
This is easiest to make in a blender. If you don’t have access to one, a large pestle and mortar is needed.
- Put all the ingredients, except the olive oil and lemon juice in the blender and blend to a paste. Whilst the blender is on, slowly pour the oil in. You can add more or less olive oil, depending on how thick you want the paste to be.
- Taste. Add more lemon juice and salt if needed. The flavour will take a couple of hours to develop.
This is delicious with pasta, on new potatoes, used in salad, stirred on the top of some soups, popped in a chicken breast with a bit of mozzarella …….
You can keep it in the fridge for up to 5 days. It also freezes well.
If you don’t have pine-nuts (or feel they are too pricey), substitute with brazil nuts / cashew nuts or even peanuts – they are all best roasted first.
Pecorino is made with sheeps milk, so great if making pesto for a person with cows milk issues.
Instead of basil try some lightly wilted spinach and rosemary (you can add basil too). I often add parsley to the basil which gives a greener colour and good flavour.