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.

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

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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!)

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

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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!)

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