Pesto, you cannot get it wrong - it's so simple and so good! This sauce comes from Genova, the capital of Liguria in the North of Italy.
All you need is some fresh basil, garlic cloves, a good extra virgin olive oil, pine nuts, parmigiano and pecorino. Head to our food blog for advice on how to pick the best olive oil.
This is a no-cook recipe. You just cook your pasta and add the pesto once this is cooked so that the heat of the pasta pan warms your pesto.
What you need:
The cooking process:
For the traditional recipe you'll need a pestle and mortar. You can always use a food processor but the speed of the machine and the engine will warm up the sauce. This will change the colour of your pesto to brown as the basil becomes warm. Our tip would be to keep the food processor in the freezer for 10 mins before you start making your pesto as this will help keep the mixture cool and maintain a nice green colour to the sauce.
Pesto is usually served with a "trofie" (a thin twised pasta), but you can even use it as a dipping sauce or on toasted bread to make bruschetta.
You can save your pesto in the fridge for up to 7 days or you can freeze it for up to a month.
Now, get mixing!