It was too hot to cook the meal I had intended for lunch yesterday, and so we just had some pasta with home made basil pesto. The pesto took less than 5 minutes.The basil plant was past it’s best and needed a good chop and so it was a good way to preserve it.
We made half this recipe for 2 of us.To serve I sliced some cherry tomatoes on top. Sun dried ones would have been nicer. On other occasions I have added pulled chicken. I can’t afford pine nuts and so I use some rinsed salted peanuts instead to make my pesto.
I made half the recipe, but if I wanted to store it I would freeze it in the ice cube tray and then bag the cubes up once frozen. This is a quick, cheap, easy meal. I felt like I was in the Mediterranean as I sat and ate in my garden.
Recipe
80g Basil
25g salted peanuts
2 cloves of garlic
150ml of oil
- Put the basil, stalks and all into the blender.
- Rinse the peanuts, chop and add.
- Grate the garlic and the parmesan and add.
- Blitz whilst youdrizzle the oil in until you have the consistency that you want (bound together but not too oily)
- Add a squeeze of lemon juice if you want and salt and pepper.
