Pesto is the next recipe in my ‘back to basics’ series. Pesto is so highly versatile both in the ways you can make it and it how you can use it. This recipe features in my cookbook and in a number of the recipes in the book too. If you haven’t got it yet, here is the link, so you don’t miss out! I’m sure you need some mid-year recipe inspiration (I know I do!).
If you missed the other recipes in this ‘kitchen basics’/’back to basics’ series, here is the link to all the recipes under my Kitchen Basics category (think Make Your Own Mayo, Pizza Sauce, Chicken Stock etc)
The recipe below is a screen shot from the cookbook, so you can have an idea of the layout. I’ll put the recipe again below so it’s clearer (and so you can print it out if you want to!).
- 1 large bunch basil - leaves removed from stalks
- 1-2 garlic cloves - peeled and roughly chopped
- Juice ½ lemon or lime
- ½ cup almonds or pistachios
- (or any nut of your choice - raw or roasted)
- 6 sun dried tomatoes (optional)
- olive oil
- salt & pepper
- Place all ingredients in food processor or Thermomix and blitz until finely chopped and a chunky paste is formed. You will probably want to taste and adjust flavours e.g. more lemon/salt and adjust for consistency with oil and even a bit of water if you want it a bit thinner.
- toast (or not) the nuts
- use different types of nuts
- add parmesan
- use seeds eg pepitas/sunflower seeds as well as or instead of nuts
- use rocket/ mixed herbs, kale, spinach or a mix
- try adding essential oils (food grade only) eg basil, black pepper, wild orange, lemon, lime or lemongrass
- try this celery leaf pesto
- try adding some Pumpkin Seed oil (now available to purchase online directly from The Pumpkin House)
Here are some ideas of what to do with your pesto:
- mix with mayonnaise to go with fish or then water it down as a creamy salad dressing
- Rainbow Salad and Pesto Mayonnaise
- add to stir fried chicken and vegetables.
- stir through zoodles or other vegetable noodles. Need a spiraliser?
- water down to make a dressing – literally add a little water and extra salt/lemon juice to taste if you want to.
- Serve as a dollop with chicken, fish or even a steak
- serve on a cheese board with crudities
How do you like your pesto? Feel free to comment and share your tips and ideas with the rest of us!