Classic pesto genovese
- Add the pine nuts and garlic to the mortar and pound until they are a creamy paste.
- Tear the basil leaves off the toughest of the stalks, but use the tender ones, add them to the mortar and pestle til a green happy mess.
- Add both the cheeses and cheeses and muddle about a bit until all the ingredients are friends.
- Add in the oil and stil til blended.
- Taste and season with the salt.
- Serve in your chosen recipe.
- Lap up praise.
A pestle and mortar, or even a pan and a rolling pin, are essential for this. No food processors or knives allowed, just go with the authentic, you'll thank me for it in the long run.
Can be frozen in advance or stored in a har with a layer of oil on the top to keep out the air, in the firdge for up to two weeks.
Blanching the basil leaves for ten seconds in boilling water, then plunging in iced water before making your pesto, makes it incredible hulk greem.
If your oil is particularly olive-y and therefore bitter, a small pinch of sugar will round flavours out nicely.