Pesto
My favourite way to flavour some fish, a piece of meat, some roasted vegetables and of course delicious with pasta. I always have a bowl of pesto in the fridge which seems to disappear scooped onto bread or sticks of carrots or celery. Try different combinations and ratios of nut:herb:oil. It can be made without the cheese creating more of a salsa, a less rich accompaniment which goes particularly well with fish
INGREDIENTS
50g toasted nuts – pine nuts, almonds, walnuts or whatever you have.
Pine nuts are more expensive than most others.
50g herbs – basil, mint, parley, coriander or a combination.
1 large clove of garlic
2 tablespoons of lemon juice
25g parmesan, pecorino or hard similar hard cheese
About 5 tablespoons of oil – olive, walnut, rapeseed
Toast the nuts for around 5 mins in the oven. Blitz the nuts & garlic in the food processor or pestle and mortar. Add the herbs and oil, blitz again. Add pepper, parmesan and a dash more oil if needed. You can blitz the parmesan together with the garlic and nuts but it will be a more lumpy texture.
Approximate cost £2.50
