I love me some pesto.
My favourite way to eat it is in a sandwich of toasted sourdough bread spread with a little more butter than is socially (or medically) acceptable. The fresh pesto is piled on next and then a couple of rashers of crispy smoked bacon. The bacon needs to be straight-from-the-pan hot so that it just starts to melt the butter before being snaffled up.
Delicious. And if you ever meet me and clock my ample waistline, you’ll know I tend to enjoy this treat a little too often!
However, store bought pesto contains cheese which is off my menu so I ensure I grow a goodly sized patch of basil every year, purely for my own secret pesto stash. I then freeze it in handy serving sized lumps to use throughout the months ahead.
The recipe here includes a good chunk of parmesan, but I leave it out for a near perfect dairy free version.
- 2 cloves of garlic
- 2 tablespoons pine nuts pecans or cashews
- Around 6 or 7 tablespoons of olive oil. Just enough to make the pesto look moist & hold together
- Pinch salt
- 50 g parmesan cheese. Omit this for dairy free version
- A good mansize bunch of freshly picked basil leaves. Small thin stems can go in too, just avoid the big woody ones.
- Whizz up the garlic, nuts, oil & salt and cheese to make an oily sauce (it smells so gooood!)
- Pop in a small handful of leaves and blitz until smooth. Keep adding the basil and scraping down the sides until it looks, and smells, like heaven.
- When done, scoop the pesto up with an ice cream scoop (pressing down firmly with your fingers to ensure the pesto holds together in the freezer) then release onto a greaseproof paper covered baking sheet.
- Freeze overnight on the tray, then pop into a freezer proof tub the next morning to protect them in the depths of the freezer.
- A lump will thaw in an hour or two or can be defrosted in a microwave if you're in a hurry.
What’s your favourite way to eat pesto?