3 cups fresh basil
1/2 cup olive oil
1/4 cup grated parmesan
4 cloves of garlic
Pesto is expensive! And let’s face it, although it’s delicious, it’s not something you eat every week (or do you, you gastronomes?!), so generally people tell me that they don’t keep it in the house as they’d end up with half a pot to use up after making their one desired recipe. Therefore, I decided that it was about time I had a go at making my own as I wanted just a small amount to slather on a tomato and mozzarella salad. And slather I did. In keeping with the ethos of this blog, I had to make the pesto as simple as possible, and so I managed it in only four ingredients. And you can do it too. So no more excuses, ok?
Makes enough to drizzle on eight starters.
Put all of the ingredients into a food processor and blitz until fine. This is quite a mild pesto; a bit of lemon juice will give it an extra kick, if you like.