How To Make Pesto

Confession time.

I have never made pesto.

Until today that is.

I know. Unforgivable.

But now rectified.

(As you know, I’m not one to judge, it may be you too have never made pesto. No need for a show of hands. But just in case you don’t know how to make pesto (as I didn’t), here’s how. I guarantee its super simple. If I can do it, so can you)

How To Make Pesto

Pull all of the ingredients together before you start with the preparation.

I’m using Grana Padano (an Italian hard cheese) rather than traditional Parmesan- that’s a story in itself, and will be told soon.

Ingredients list:

50g/1.8oz – Grana Padano Cheese

50g/1.8oz – Pine nuts

Large handful/bunch of fresh basil

2 Garlic Cloves

150ml/5 floz – Extra virgin olive oil

A quarter of a teaspoon of salt

Instructions:

Toast the pine nuts in a pan until lightly golden. Do not over toast, there’s no need.

Pop all of the ingredients into a food processor.

(As I am not really one for complicated kitchen gadgets (too much cleaning) my ingredients went into a small blender/smoothie maker. Everything fit inside perfectly!)

I whizzed the ingredients until smooth, but you can vary the consistency depending on how you like your pesto.

Lemon can also be added. I think I like it more with a little lemon. Black pepper could also be added to season.

As I was using my pesto immediately for a recipe I was rustling up, it went straight into a serving dish.

However the pesto can be transferred into a jar and kept refrigerated for up to a week.

(I have been invited to enter a bloggers competition held by Grana Padano. All of the ingredients in this recipe were provided by Grana Padano. There’s more to come on my entry!)