Pesto is an amazing, versatile sauce for any meal. With this batch of pesto, I made pesto pasta (this recipe), pesto mashed potato and pesto on toast with cheese.
Lucky for you, you don’t have to buy pesto, it’s extremely easy to make and today, I’m going to teach you how from this Jamie Oliver recipe.
Garlic (Jamie suggests half a clove but as you’ll see, I used three haha but then it was a bit too overpowering so stick to just one clove)
Put garlic into a food processor.
Blend. Add basil and salt.
Blend. Lightly toast pine nuts in a pan.
Add pine nuts to blender. Blend.
Side note: This is where my camera went out of focus for a few pictures so a few steps are missing photographically but it’s not hard, just throw everything into the blender.
Add some olive oil and a squeeze of lemon juice.
Blend. Add parmesan.
Add more olive oil until the consistency is correct. How do you know when the consistency is correct? You can’t see individual bits like you can in the above picture but it’s also not very runny. Also, keep tasting. If it needs more of anything to make it taste the way you like pesto, add more oil or lemon or even basil.
Chop tomatoes. Put them on a baking tray and into the oven at 200 degrees until roasted.
Boil pasta in salted water til cooked.
Toss a few teaspoons of pesto through the pasta. You don’t need much, it’s strong stuff. Add the roasted tomatoes on top.