But luckily pesto isn't difficult to make at all! You just need a few simple ingredients and (preferably) a blender.
Pine nuts: 100 grams
Fresh basil - approximately 55 grams (but if you've got a bit more than that, just chuck it in, it's all good!)
Extra virgin olive oil - approx. 25ml (have a bit extra on hand to get the desired consistency)
2 cloves of garlic (1 if you don't want the garlic to be too powerful)
A good pinch of salt
1 teaspoon of nutritional yeast* (optional)
How to make the pesto:
Put all the ingredients in your blender (or use a pestle and mortar if you're old skool) and blitz until everything is thoroughly mixed and chopped together and of a uniform consistency. If you want your pesto to be more fluid, add a bit more olive oil and blitz again. And that is basically it.
But wait - taste the pesto before removing it from the blender. You might want to add a tiny bit more salt. Or you could add 1-2 teaspoons of lemon juice for a bit of acidity. Or maybe a bit of black pepper? I'm a big fan of black pepper. :-)
*Yeah, I know. Nutritional yeast, what on earth is that?! It's deactivated yeast that has a nutty/cheesy flavour and vegans and vegetarians often use it where a cheesy flavour is desired. I must say that I'm not completely sold on it, but some people looove it and swear by it. :-)
You can read more about nutritional yeast here.
What can you eat pesto with? I love pesto on boiled, lightly salted, potatoes. So good! And of course you can mix it with pasta.
The other day I made this for dinner:
1 tin of cannellini beans, half a boiled potato (cubed), sautéed in a bit of oil with garlic powder and salt & pepper. Mix with cooked spaghetti and as much pesto as you fancy. Yum! (Yumyumyumyum!!) If you don't eat it all in one go, have the leftovers for lunch the next day! :-)
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