Vibrant Basil Pesto
At Glut HQ, we believe that nothing quite compares to the taste and colour of a homemade pesto. The fresh bright flavours and vivid green colour always make it worth the minimal effort it takes to achieve, which was the inspiration behind our fantastic Grow your own Pesto gift
The stone pine, also known as the umbrella pine, is a native of southern Europe, but has been grown in Britain for the last four centuries. The tree is distinguished by its thick spreading umbrella shaped crown, which is often broader than its height, and is a characteristic feature of the Mediterranean landscape. The tree will eventually grow to 18 metres, and the heavy cones, which hold the pine nuts, are borne after about 20 years. Serves 1-2.
Ingredients
- A large bunch of fresh basil
- A generous handful of pine nuts
- A handful of grated Parmesan cheese
- 1 or 2 cloves of garlic
- 2 fl oz of olive oil
Recipes
There is still only one recipe that we turn to when making pesto and that comes from Elizabeth David’s original recipe from her book Italian Food (You can learn more about this fantastic cookery writer here):
- Pound the basil in a mortar with a clove of garlic, a little salt and the pine nuts, and then add the cheese.
- When the pesto is a thick puree, start adding olive oil, a little at a time, stirring steadily until you have a finished sauce, which should have the consistency of creamed butter.
- Tossed with your favourite pasta, the above quantities will be enough for six as a starter, or four as a main course.
