I went through a phase of hating pesto with a passion. I know, I was young and foolish, I just really disliked that funny taste that pine nuts sometimes leave at the back of your throat, kind of like what I imagine you would taste if you’ve just eaten a roll of kitchen paper. However, I got past this and now enjoy the garlicky goodness of pesto regularly with pasta. I’ve been wanting to make my own pesto for a while now but have never really got round to it, making do with the jarred varieties. Well I can tell you now, those jarred pestos really don’t cut it when you’ve made your own. If you have an electric mixer then this is a doddle. Just throw everything in, whiz it up and serve with your favourite pasta. Simple As.
Serves 2 greedy students
1 supermarket packet of fresh basil leaves, torn
25g parmigiano reggiano (you can use parmesan but this is much cheaper)
1 small clove garlic, peeled
25ml olive oil
25ml extra virgin olive oil
a handful of pine nuts
- Whiz all the ingredients in an electric mixer, until you have fine paste.
- Cook your pasta according to manufacturers instructions, and just before draining add a couple of spoonfuls of the water to the pesto, to make it more of a runny sauce.
- Drain the pasta and stir in the pesto
Culinary Know How: FRESHER
Budget: UNDER £2
Kitchen Requirements: ELECTRIC MIXER, SAUCEPAN.