Homemade Basil Pesto Pasta
Homemade pesto will taste so much better than anything shop bought and it is easy peasy to remember. Just equal quantities basil + Parmesan + pine nuts + olive oil = then blitz. Yes that really is it. I blitz it with a small hand held blender and pot attachment (any small blender will do) but a mortar and pestle is obviously more traditional.
A dollop of homemade pesto is such a useful thing to have on standby; it elevates so many dishes from simple cooked pasta, or boiled potatoes, to a simple chicken breast, or piece of grilled fish, I also love a spoonful dolloped into a bowl of warm soup. It is so good, you'll be making it again and again.
you need ~
100g basil leaves, remove the woodier stalks
100g Parmesan cheese*
100g pine nuts* (see allergens below)
100ml-125ml olive oil
a squeeze of lemon juice (1/2 lemon max), to set the colour
a little more oil, for storing the pesto
to make the pesto ~
Prep the basil leaves, and remove the bigger and woodier stalks. Weigh all the ingredients into the blender and blend. Add a little more oil if needed. The pesto is ready.
Mimi’s top tips
~ You can also add a spritz of fresh lemon juice, to set the green colour
~ when adding the pesto to pasta, reserve a little of the cooking water and add a few tablespoons of the water back into the pasta/ pesto. The starch in the water helps the pesto become “creamy” and adhere to the pasta
To store the pesto -
store in an airtight container, with a layer of olive oil, in the fridge for 3-5 days.
freeze in ice cube trays, just cover each portion with a little olive oil to protect the pesto. It will keep for up to 3 months.