It doesn’t always have to be the store-bought stuff! Why not make pesto yourself and get a bit creative? This flavour-filled recipe will help you liven up your dinner plate and invigorate your senses. With home-made pesto, any meal will taste better! Eat it with your favourite pasta, on crusty bread or to round off a salad, pizza, steak or piece of fish. Pesto is an aromatic all-round talent and foodie staple.
- 40g fresh basil leaves
- 100ml good quality olive oil
- 60g Parmesan, grated
- 20g sundried tomatoes, finely chopped
- 50g walnuts, roasted and finely chopped
- 1 clove garlic
- 1 red mini chili pepper
- 1 pinch sea salt (or to taste)
- In a frying pan, slowly roast the walnuts for several minutes. Be careful not to blacken the pieces. Use a wooden spoon to turn them in the pan. Take the pan off the heat and let the nuts cool down.
- Use a large kitchen knife and chopping board to finely chop the sundried tomatoes, garlic, roasted walnuts and small chili pepper. Then grate the Parmesan.
- In a mixing bowl, combine fresh basil leaves, 80ml of the olive oil, grated parmesan, ¾ of the chopped sundried tomatoes, chopped garlic and ¾ of the chopped walnuts and form a smooth paste by using a stick blender. Add salt and pepper to taste.
- Add the rest of the sundried tomato and walnut pieces to the paste and stir.
- Fill the pesto in a sterilized jar. Cover the paste with the rest of the olive oil so that the pesto will keep longer.
- Store in the fridge and use within 3 days.
Author: Danica Utermohlen
Picture credits: Danica Utermohlen
Disclaimer: This article has been edited. It was first published on 27/12/2015 for GloTIME, http://www.glotime.org/13939/ in cooperation with Castelli (www.castelli-uk.com)