Time: 20 mins
Servings: Probably 4 as a starter. In any case, you can be as liberal or as parsimonious as you like with it, and it will keep for a few days in the fridge.
- 2 cloves garlic
- a lot of fresh basil (sorry I can’t be more precise – I use four packets/bunches)
- 3 tbsp pine kernels
- ½ cup olive oil
- 2 oz parmesan, finely grated
- Chop the basil as finely as possible.
- Chop garlic small and pound in a pestle and mortar.
- Add the pine nuts to the mortar and crush it all to a pulp with some salt.
- Mix with olive oil.
- Just before serving, stir in the parmesan.
- Serve stirred into fresh pasta. Add a bit of the pasta cooking water to make sure it’s not too dry.
If you’re interested in learning more about pesto, have a look at this article, which tells you everything you could possibly wish to know about the origins of pesto, the best ingredients to use, the best methods and the best uses to which it can be put.