Wednesday, 24 July 2013

Homemade Pesto

I can't believe I've only just discovered how great pesto is - it makes even the most boring pasta dishes exciting. This recipe is inspired by Delia's but I didn't have much luck weighing basil leaves. I tweaked the quantities, and substituted cheddar for the pecorino (I know, sorry) which worked surprisingly well.

As many basil leaves as you can get hold of/ approx. 1 handful
2 garlic cloves (I love garlic, but if you're less worried about warding off vampires then 1 clove is fine)
2tbsp pine nuts
4tbsp olive oil
Some grated cheese (ideally pecorino romano, but cheddar worked)

Serves 3-4 on pasta

1) Tip everything except the cheese into a blender and whizz it up until there are only small bits of basil leaf left (add extra oil if necessary to make it go further)
2) Transfer to another dish and stir in the cheese

Basil = £1
Garlic = 6p
Pine nuts = 40p
Oil = 3p
Cheese = 30p
Total = £1.79, 45p/ person