With thanks to Clare Chapman of Primal Posture I’ve gotten really into pesto. I actually never believed it could taste so good. Often, out of convenience, I, like most of you, will pick up a jar of pesto on my way round the supermarket when I’m in need of a convenient pasta lunch/dinner. But when at lunch with Clare a little while ago, I got to taste the BEST pesto ever and since then I can’t stop making it for myself. So, it seems only fair really that I share my new knowledge with you!
It’s super easy to make and is amazing with fish, salad, burgers, sweet potato wedges (which I’ve also included a recipe for below!) and pretty much anything else you can think of! The recipe below usually lasts a week if kept covered in the fridge (I recommend topping the olive oil levels up after each use as it’ll keep better).
- Large handful of fresh basil
- 100g pine nuts
- 3 large pinches of fine sea salt
- 100ml of extra virgin olive oil
- 1 large garlic clove
- 4-5 large teaspoons of parmesan cheese- this is to taste, I buy the pre-grated parmesan.
- Wash the basil and pat dry with clean kitchen towel. Remove all stalks and keep only the leaves. Dice the leaves using a large, sharp kitchen knife and add to a blender (we like the KitchenAid Diamond mixer, it’s sooo handy!)
- Add the pine nuts, salt, olive oil and garlic clove (crushed first) to the blender. Blend until fully mixed
- Remover the blender lid and push down the ingredients with a silicone spatula, add the parmesan to taste (usually I add around 4-5 teaspoons) and blend again.
- Store in a ramekin jar or similar and keep in the fridge.
Additional bonus- Sweet potato wedges recipe!
The sweet potatoes seen above are super easy to make and are always a huge hit in my house. They taste incredible with a bit of the homemade pesto so it would be completely unfair to give you one recipe without the other!
Ingredients (serves 2):
- Medium sized sweet potato
- Fresh/dried herbs, I use: Rosemary, Thyme and Oregano
- Extra virgin olive oil
- Heat the oven to fan assisted, 200º
- Wash the potato and cut off the ends and then cut the potato into rough wedge shapes add to a foil covered roasting tray
- Pour olive oil over the wedges and sprinkle your chosen herbs on them. Ensure that the potatoes are covered in olive oil and herbs and then put into the oven for 20 minutes
- After 20 minutes turn the wedges over and return to the oven for 20 minutes- serve hot and of course with pesto!
Tip: Oven temperatures/settings vary the quality greatly. If you’ve a main that requires 220° that needs to go in the same oven (for 20 minutes), reduce the total time of the wedges to 30 minutes. For the first couple of times you make these, just keep an eye on them and turn frequently