Βι¶ΉΤΌΕΔ

by William Leigh

Nothing tastes like homemade pesto on your pasta. Certainly not the supermarket jars! Lower in salt and fresh tasting, dollop generously on pasta or spread onto baked fish or chicken.

This recipe makes a bit batch so try freezing it in ice cube trays to use whenever you need it.

Other

Storage

The contents of jars, once opened, should be kept in the fridge and used within a couple of weeks. Fresh pesto in tubs should be used within two to three days.

Preparation

Pesto can easily be made at home but you do need a generous amount of basil leaves to make just a small portion of pesto. Variations include using rocket, watercress or parsley instead of basil and nuts such as walnuts, hazelnuts or pistachios instead of pine nuts. The sauce can be stirred into freshly cooked pasta, spooned on to thick soups, spread on bruschetta, fillets of fish or chicken before grilling, or added to mayonnaise and salad dressings.