Unlike some of my Italian friends I grew up knowing only pesto bought from the supermarket in a jar. Added to some freshly cooked spaghetti it made a passable dinner when I was starving after work but it was nothing I’d want to serve when I had company.
Then maybe a decade ago I began making my own pesto. What a revelation! The difference between a freshly made pesto and one designed to live in the fridge for months is extraordinary. Once you’ve tried making your own pesto, you really can’t go back to the supermarket kind.What’s more, making your own pesto is super quick and super easy, too. Can you chuck a few ingredients in a blender and press ‘blend?’ Of course you can so you really have no excuses not to try making this.
If you make this pesto with spaghettini, as I have here, the whole meal should take you just over five minutes to make. Remember, you can speed up the cooking process by boiling the water in the kettle and then transferring the boiled water to the cooking pot.
That’s dinner done in a flash. Buon appetito!
- 1 bunch basil, washed (100 grams)
- 80 grams Parmasen cheese, shredded
- 1 clove garlic
- 40 grams toasted or raw pine nuts
- Juice of half a lemon (approx. 4 tablespoons)
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil (EVOO)
- Black pepper
- Blend all ingredients and mix into a pack of cooked spaghettini for a speedy and tasty meal.
- If it feels a little 'dry' when mixing, add extra olive oil (garlic infused if you like) or a few teaspoons of warm water to help it along. The pasta should feel moist, not dry.
- Garnish with freshly ground pepper and serve with extra lemon wedges and salt flakes.
