“I only actually started to appreciate pesto as an adult. What I then found was that it’s so easy to make and great to freeze. During the quarantine, freezing sauces especially pasta sauces was a lifesaver. I made a double batch and portioned it out”
1 pack BoomGrow sweet basil or 1 1/2 cups
1/4 cup pine nuts
-toasted for just 5 mins in oven at 150C (no need to preheat the oven if you can’t be bothered)
60g or 3/4 cup Parmesan cheese
2 small garlic cloves
75ml good quality olive oil ( used less about 65ml)
Put everything except olive oil in food processor and pulse. While mixing pour in olive oil. You may choose to season at the end with a little salt. Even without the salt it tastes yum.
Top tips: ~ Wash and dry the basil leaves in a salad spinner ~ Don’t use too much olive oil. ~ At times I use 1 clove of garlic and find that’s enough. ~ Don’t be lazy and be sure to toast the pine nuts first. ~ Don’t freak out at the price of pine nuts.
If making pesto pasta, a little pesto goes a long way as you just need to coat the pasta. You may add some cooking cream for richness. You can freeze the rest of the pesto.
On day of serving you can grill some chicken or fish on the side or just chop up some ham and mix with the pasta..