One among many types of herb and nut sauces, traditional pesto is worth making at home simply for the wonderful aroma released by the basil and the intense flavour.
As well as an ingredient for the pressed sandwiches, it has many other uses — eat it with vegetables grilled on the barbecue, use it as a spread, or add it to minestrone soup.
An interesting version of pesto can be made with wild garlic leaves, something that can be foraged on walks during springtime.
Here’s how to make a simple, traditional pesto.
Makes about 125g
- 50g fresh basil leaves
- 15g pine nuts
- 1 garlic clove
- ½ tsp salt
- 30g freshly grated Parmesan
- 40ml olive oil, plus extra if needed