No pictures of this one! The first time I made this pesto back in the summer, I wasn’t sure how many garlic cloves to use. I found one recipe that said to use two cloves, then looking at Jamie Oliver he said to only use 1/2 a clove…I went for one in the end. When I made this last week I upped it to two as I had a lot more basil so I knew I would be making more.
– 2 cups of fresh basil leaves
– 1 cup of toasted pine nuts
– garlic cloves (I really think it depends on how strong a garlic flavour you want as to how many you add)
– 1/2 cup of extra virgin olive oil
– 1/2 cup of parmesan cheese
– salt, to taste
Simply place all the ingredients together, and pound together. Or alternatively, put in a blender and pulse, adding the oil bit by bit, but I just found putting it in the pestle and mortar better.
I can’t get over how different everything about homemade pesto is to shop bought pesto. I think the next time I make it I am going to actually leave adding the garlic until the end and add it in small bits by bits. I find that it is just so overpowering and whilst I do like the pesto, I wouldn’t say I liked it better than a Sacla one. On the other hand though my friend absolutely loved it and would rather make her own from now on than buying a ready made one.
Have you got any tips for making your own pesto?