Homemade pesto

[buckaroo2]

Not a question, more of a recommendation. It's worth the effort to make your own pesto as the taste is amazing - very light and fresh and with quite a garlic punch. Unfortunately it works out more expensive than bought pesto but for a quid it's not exactly wallet-busting.

Has anyone else tried it, and any recipes that work well?

This recipe seems to work well, though the quantities are approximate. Makes plenty for 2 people.

1 medium basil plant
2 tablespoons pine nuts
2 tablespoons parmesan cheese
3 cloves of garlic
few drops of lemon juice
little salt
olive oil

Put it all into a blender and whizz. The garlic can be toned down if not to your taste - I'm still experimenting with quantities.

[Xollob]

Definitely worth the effort if you can get hold of good quality basil (better than the stuff you often get in sad little pots in the supermarket). I often substitute walnuts for pine nuts - they're cheaper and also have a bit more flavour. And if you can get hold of it, try using Thai basil.

[kitty1950]

And not an additive in sight, so definitly worth it, I personally can never have too much garlic. I will be trying it out for sure.

[lindapinda]

I've tried various pots of pesto,and the only one I ever go back to is Bertolli pesto. I've checked the ingredients on the label,and found that Bertolli is the only make, to use olive oil in a large percentage.The others show their oil as sunflower oil.The difference is very evident.

[nickmo]

lindapinda - doesn't the Bertolli have potato starch in it? I'm sure the average nonna doesn't chuck that into the mix. Apologies if not in that one.....

As above, keep it fresh and simple and let the flavours of the ingredients speak for themselves. Try with differnet types of garlic, and don't include the green heart of a clove as this bitter and will add a background note you won't enjoy.

Good basil can be got from a decent plantsman or local grower. the rubbish in the upermarkets is grown for coloir, never for the flavour. Or simply grow on the window cill at home for a constant supply.

[Plocket]

I agree with you 101% Buckaroo2, but would suggest that growing your own basil makes it even more satisfactory!! Yum - I'm going to do smoked salmon pesto pasta for dinner tomorrow I think!

[WendyS]

My husband made up a large batch a while back to an almost identical recipe to yours buckaroo, which was 100 times better than the commercially bought variety. Unfortunately, although he stored the jar in the fridge, it started to go mouldy after about 4 weeks and he had to chuck it the remainder of the jar away.

Incidentally for all you Basil lovers, did you know it's the easiest thing in the world to regenerate new Basil plants?. Just pick off about four good quality stems about four inches high from your existing plant and stick them in a small pot of water for about a week. You'll find masses of tiny little white roots growing at the base of the stems which can then be potted off in fresh compost. Why pay Sainsburys and Waitrose when you can get new plants for nothing, and they grow very quickly.

[nickmo]

Hi wendyS - if you have had mould in the jar, make sure the jars are sterile before fillng which will slow down the problem, and when you use some of the pesto, pour a topping of olive oil over the contents of the jar and this seals the contents. Unfortunately, 4 - 6 weeks is about all you will get in shelf life once the jar is opened due to air borne mould, but the oil topping will slow down the problem.

The residue round the side of the jar is what attracts the spores, but at least you have the satuisfaction of having unadulterated pesto to start with.