Pesto. Not perhaps a particularly difficult recipe, but one that has been a surprise hit with one certain little boy. And of course it’s naturally gluten free, plus finding something he likes is hard at the best of times.
And it’s not difficult to make and will keep in a sealed container in the fridge for a least a week. It is very versatile and will, depending on how you like your pesto, differ in taste, therefore making a match with many foods.
The other great thing about pesto, is that a little goes a long way. Two tablespoons of the finished sauce will be enough to mix with cooked pasta for 2 or 3 people.
So. Place all of the ingredients into a food blender – and simply blend to a pulp. Pour into a plastic container and store in the fridge. There should be enough for about 8 tablespoons of finished pesto.
100g Fresh Flat Leaf Parsley, non of the thick stalks, mostly leaves
50g Fresh Basil leaves, again mostly leaves
40g Pine Nuts
2 cloves of garlic, roughly diced, they will be blended after all
50g Parmesan/Grando Padano. Pecorino is another great cheese to use. Roughly chopped.
salt and pepper to taste
50 – 70ml Extra Virgin/Olive Oil. If the finished sauce is too thick you can add in some more if required. But start with a smaller amount and work from there.
But it’s up to you . More or less of any of the ingredients will alter the taste and texture to suit. But beware! Adding more garlic will indeed chase the vampires away! Adding more cheese will make it gooey when you warm it through. More pine nuts, nuttier (funnily enough). And if you really want, swop the herbs around to make something even more different!
And then it’s really up to you how you use the pesto. Stirred into freshly cooked pasta, allowing a tablespoon per person. Stirred into freshly mashed potato or new potatoes, lightly crushed and served with roasted chicken or grilled pork chops. Used as a base for a salad dressing to sparkle a summer salad. Or even stirred into mayonnaise for a sandwich dressing. Or with grilled salmon or sea bass.