Did you know that in Genoa they hold the Pesto World Championship – over 100 people took part in the last competition, armed with pestle and mortars and a heap of delicious ingredients. This is my winning version which has been taste tested many times! I keep a jar in the fridge, it’s wonderful on pasta but also gives a whole new dimension to a lunchtime sandwich, new potatoes or a final topping to any salad and lots of soups.
Pesto does not have to be made with basil, it is a great way to use up any herb glut that you may have in the garden- try parsley, coriander or even a wonderful mix.
I hope you have time to look at my Pinterest board which I have been building up with all my favourite finds – lots of fun to do, so do have a go.
Have just spent a lovely sunny afternoon eating delicious salads in a friends garden and starting a pinterest board for her to plan a new kitchen – lucky girl!
The salads we ate came fromSalads by Peter Gordon – not always easy to find but really great recipes – Try my favourite – Asparagus, baby potato, rocket, basil and watercress with roasted olives, sultanas and cherry tomatoes.
100g fresh basil leaves
40g pine nuts
80g grated parmesan cheese
1 garlic clove
A large pinch of salt
100ml olive oil
Juice of 1/2 lemon
In true italian style this pesto should be made in a pestle and mortar – I am sorry I do cheat and use my food processor but it seems to work out fine.
Combine all the ingredients and store any spare in a covered jar in the fridge until needed.