I’ve tried loads of pesto recipes before, and each one has not quite been right. I think its because most of them call for raw garlic to be used. You can use pesto in so many ways – bruschetta, on pasta, with fish and meat, the possibilities are endless. The quantities are just my personal preference – as always, feel free to chop and change this recipe to make it your own.
Ingredients (makes approx 1 small jar):
1 bulb of garlic
Small drizzle of honey
1 1/2 small basil plants
20g parmigiano reggiano
Zest of 1/2 lemon
Juice of 1/2 lemon
Small handful of toasted pine nuts (or almonds)
Salt and pepper
Olive oil
Method:
Preheat the oven to 200C. Wrap the bulb of garlic in some tin foil (shiny side on the inside). Pour a drizzle of olive oil and honey onto the garlic, add a pinch of salt, and wrap the foil around the garlic. Place in the oven (once up to temperature), and roast for 15-20 mins.
Once the garlic is soft and roasted, leave to cool, and peel 5 or 6 cloves. Add them into the blender.
Tear off the leaves from the basil plants and add them into a blender. Add the rest of the ingredients, into the blender. Pulse the ingredients for a few seconds at a time, until you get the desired consistency. Add in more oil to make it looser if you need. Add in more lemon juice/zest, salt and pepper according to your taste.
Keep adjusting the taste and the consistency until you are happy with it.
Very simple recipe this one, and a really nice one. I’ve used it with my Salmon and courgetti recipe, which is a great, healthy mid-week meal. Hope you like it, as always please share my Instagram account (@OTCooks_Eats) with your foodie friends and family, and give the recipe a try.
Cheers,
OT x
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