Whenever I make pesto from scratch, I always question why I don't always make it from scratch. It's quick, and ridiculously tasty - worlds better than the stuff you buy in store. If you've got friends over and want to make something simple, this would definitely be a recommendation.
This can either be made using a mortar and pestle or in a blender. Using a mortar and pestle is the traditional way of going about it, but I personally opt for the blender, as it's much quicker.
The below recipe will make a fair amount of pesto - around 300ml worth. It keeps well in the fridge, and can be used for pasta dishes, as a dipping sauce, or incorporated into chicken dishes too. It does use a number of pricey ingredients, namely the pine nuts, however, you can opt to go for a different nut if you're on a budget, such as walnuts. The below is just the purely traditional way of making it.
As a slight FYI, contrary to popular belief, pesto is not actually vegetarian due to how parmesan is made. So do keep this in mind if serving this to guests.
Ingredients
80gr fresh basil
70gr Parmigiano-Reggiano
70gr Pecorino-Romano
50gr pine nuts
6 garlic cloves
1/2 cup olive oil
Salt and pepper, to taste
Method
1. In a pan, toast the pine nuts slightly. Do not leave unattended for more than a second, otherwise they'll burn. Toss them in the pan. This should not take more than 2 minutes. Toasting the pine nuts releases oils, which is essential for making pesto.
2. Grate the parmigiano and pecorino, set aside.
3. In a blender, place the fresh basil leaves, cheese, and garlic. Blend until smooth.
4. Add in the pine nuts and olive oil, seasoning with salt and pepper. Blend until smooth.
5. Store in a jar or airtight container.
Making this recipe? Tag me @juliawgr on instagram!
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