I was in love with pesto before I even tried it. Pesto. Just the name was alluring. A friend even gave me a jar of home-made pesto for my birthday. I liked dance parties. But I loved pesto.
It takes but a few moments to make; a batch can be made with unused leaves from another recipe. A dollop of the good stuff uplifts tomato-based soups and fresh pasta with its aniseed flavour.
To win at pesto, spread it onto toasted country-style bread. Top it with grilled red capsicum, eggplant, zucchinis and halloumi cheese.
Makes 200 mls
2 garlic cloves
50 g pine nuts
80 g basil leaves
4 tbsp grated Parmesan
150 ml extra virgin olive oil
Place the garlic, pine nuts and Parmesan into your mortar and pestle and pound it into a paste.
Continue mixing whilst you pour the oil in a steady stream. Add salt if necessary.
It’s best used on the same day. To store, cover it with oil and refrigerate it for up to three days.