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Saturday

Homemade Pesto

Pesto is quite possibly one of my favourite things to consume in the world. Whether I enjoy it like a normal person, with pasta, or merely just eat it out of the jar because I like it so much have an unhealthy obsession, it is safe to say that I have a good relationship with pesto. My mum always likes to make her own as she thinks it's healthier - let's be honest, it is - so I figured I would try it out for myself. The results were pest-acular (see what I did there).

It's always extremely tempting to eat pesto out of the jar. It's such a fresh sauce, and I always wonder, how can something so green taste so good?

Not only does the combination of basil leaves, pine nuts, parmesan cheese, olive oil, and garlic sound (and taste) heavenly, the wonderful thing about pesto is that you can pretty much make it out of anything. The leaves don't necessarily need to be all basil, I used a combination of basil and spinach in mine. The parmesan cheese can be switched out if that isn't your cup of tea, and the overly priced pine nuts can be substituted to any desired nut of your choice. Personally I'm a sucker for the pine nuts, but a minor splurge once in a while can't do any harm. What's better than a recipe that you can switch up to your liking? Nothing, my friends, nothing.


In order to make this beautiful treat, you are going to need exactly what I said above:
Basil leaves/Spinach (4 or 5 cups) 
Pine nuts (half a cup)
Parmesan Cheese (half a cup)
Garlic (1 or 2 cloves)
Olive Oil and salt (around a quarter of a spoonful each, depending on personal preference)

Firstly, you are going to put half of the leaves, the pine nuts, parmesan and the garlic cloves into your food processor. Blend all of the ingredients thoroughly, and then blend in the rest of the basil. 


Following this you are going to add the olive oil and salt however you see fit. In terms of pasta sauces, more olive oil will probably be required, however, with spreads you will probably want less oil in order to make it more of a paste. 

Once all of this is complete, taste your pesto and add anything extra you deem necessary. Whether you are a cheese nut and need more, or love garlic and don't mind walking round with garlic breath, nobody is judging you. Just make sure you don't go overboard on anything as you don't want to overpower any of the other beautiful flavours!


These little Ball jars can literally be used for anything. 

As I said earlier, in terms of what to eat with pesto, the possibilities are endless.
However, if you're stuck for ideas, I whipped up a little something after I made this.

Homemade pesto pasta with Avocado, lemon and chili flakes
It's as simple as it sounds. Boil up some water, once boiled place the spaghetti in and let it cook for around 8-10 minutes, all the while stirring it so it doesn't stick to the pan. When not stirring, cut up your avocado into a few pieces and place to the side. Once your pasta is cooked, drain it, but leave it in the pan. Then take half of the avocado and place it in the pan with the pasta, followed by however much homemade pesto you desire. After it is all mixed together, put it in a bowl and add the remaining avocado. Squeeze about a quarter of a lemon onto the dish and drizzle in chili flakes. 

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