I’m lazy. I think I’ll make some pesto pasta. 10 May 2006

Extremely quick
Prep time: 10 minutes max.

Lazy too? Pesto is pretty quick. Now, if you like Italian, you can’t not have encountered pesto. Pesto is not only easy to make, it can also be used for so many dishes. Put it on pasta and you have a quick delicious meal. You can also drizzle on roasted meats and vegetables, giving it that more personalized touch. Its also good spread on some bread for a quick snack. Make a big batch and store in a bottle on your fridge for those lazy times.

This recipe is based on Jamie Oliver’s pesto sauce. We have increased the garlic and ALWAYS put lemon. If you don’t especially like garlic you can stick to the recommended ¼ clove. I think the lemon heightens the freshness of the basil; it’s added last so try it with and without.

We don’t have a food processor so we stick to a good ol’ mortar and pestle which needs a little more elbow grease!
You need:

• Garlic, 1 clove, chopped
• Fresh basil leaves, 2 large handfuls (try and get some purple varieties for an interesting variation in color)
• Pine nuts, 1 handful, lightly roasted and cooled
• Parmesan cheese, 1 handful, grated
• Extra virgin olive oil
• Salt
• Freshly ground black pepper
• Lemon juice, 1 lemon (optional)

How to:

• Pound your garlic in a mortar and pestle/food processor.
• Add basil leaves and pound.
• Add your pine nuts and … yes, pound.
• Put the mixture into your serving bowl and stir in half of the parmesan cheese. Add the olive oil so that the sauce binds together.
• Add some salt and pepper and the rest of the cheese. Taste. Adjust the salt and pepper to your taste. Add some more oil, squeeze in half the lemon … then keep tasting and adding salt/pepper/lemon until you think it tastes right.

Now, do what you want with your pesto! Enjoy!

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