Fresh Basil Pesto
Pesto is mainly served with pasta, but it is also great with chicken, fish, other meats, drizzling over pizza and any antipasti.
Great hot or cold!
- Large handful of fresh Basil
- Salt & Pepper
- Olive oil or Arrabiata oil
- Handful of pine kernels and extra to scatter on top
- 75g Parmesan Cheese
- 100g Penne pasta
- 2 cloves of Garlic
- Half a Lemon
The Arrabiata oil is a chilli oil which has a nice heat to it, where as Olive oil has the classic earthy flavour to it and is used in the original Pesto recipe. I used the Arrabiata oil in this recipe as i wanted a little kick to my pasta but using Olive oil is just as good and most commonly kept in store cupboards. So the choice is up to you!
First add your pasta to a pan of seasoned boiling water and leave to cook for 10 to 15 mins.
Toast your pine kernels in a pan, be careful not to burn them as they colour very quickly. You are looking for golden brown kernels, toasting the kernels enhances the flavour making it even more delicious! Once you have toasted your pine nuts, put the nuts, half of the cheese, blitz until a smooth oily sauce. (The smell of the basil will make your tummy rumble!!) Add more oil if needed, remember you want it to coat the pasta completely. Once the the pasta is cooked to desired bite. Drain, but not until bone dry, you want it to retain some moisture. Stir the pesto into the pasta. Serve and scatter your remaining pine nuts and cheese!
AND HEY PESTO! There you have it!