You come home late from a hard day at work, look in the fridge… nothing. Do you order a pizza? No, you’ve really got to start being less frivolous with money. Why didn’t you just go to the supermarket on the way home? Queue was too long, thats right! Uh, you could just go without dinner tonight that would help you fit in those jeans. Digestive biscuit yea! NO! Oooo spaghetti, oh who cares if its too late for carbs, I’m sure there is … yes there is pesto in the fridge!!! Pan, water, boil, spaghetti in, drain, pesto in, mix, plate? No plate, eat from pan!
So the next time you look at that basil plant over growing on the windowsill, make some pesto and an easy life, or buy a jar but its much nicer homemade.
Serves 2. You will need a food processor or a stick blender.
Fresh Basil – 2 handfuls
Parmesan , grated- 50-100g
Pine nuts – 60g
Olive oil – 100ml
Lemon juice – 1 tablespoon
Spaghetti – 180g approximately.
Sun-dried Tomatoes, chopped – 80g
The Pesto: Place the pine nuts into a small frying pan on a medium heat and toast for a few minutes until light golden. Remove them from the heat and cool a little.
Place the basil leaves, pine nuts, parmesan and lemon juice into the food processor and whizz it together until it forms a smooth paste. You may need to loosen it up with a touch of olive oil. Once it is smooth, keep blending it and slowly add the olive oil until it is a good consistency. Depending on the thickness you want you can add more or less olive oil. Taste it and season with some pepper, it may not need salt as the cheese it quite salty. If you want to add a touch more lemon go ahead.
Tip this into a container and lay a piece of clingfilm over the top, touching the pesto to stop it discolouring.
The Pasta: Bring a large pan of salted water to the boil and add the spaghetti. Cook until al dente and drain. Tip the pasta back into the pan and stir through a few large spoons of pesto. Add the sun-dried tomatoes and serve.
– Pesto is down to preference really. You can add more or less of all the ingredients, mine is just a guide of quantities.
– I sometimes find olive oil quite overpowering so if I have some other oil like walnut I substitute a little of that with the olive oil.
– Most people add garlic to theirs so you can add a chopped clove, I just prefer it without.
– I also add a little fresh parsley if I have it, it adds a nice freshness.
– This will keep in the fridge for a week. You can also freeze it but it does compromise the cheese a little. You can just add it when its defrosted.