Making fresh pasta is quite an endeavor, and come Sunday evening, it feels only right to go for the quick wins, that is : pasta which have been waiting in your pantry. Still, let’s not slouch completely into laziness: we might be wearing our lazy pants in view of a mellow evening, we still have our ego! Making your own pesto will make a real difference. The last contribution of week. But I know you can make it !
- A bunch of fresh basil
- 2 garlic cloves
- 50g of grilled pine nuts
- 40g of grated parmesan cheese
- 180ml olive oil
Wash your basil. Mix it together with the garlic, pine nuts and parmesan. Keep blending while pouring in the olive oil until you get a smooth mix.
It can be stored in the fridge for one week. You can also store it longer in the freezer. As it’s oily it does not freeze completely which allows you to use a little at a time without unfreezing the whole batch.
It’s a great companion for pasta of course but also polenta, grilled fish, beef or lamb.