Both of us are not keen on pesto that comes in a jar as it tends to be too oily (although both our kids love it!) and we have finally hit upon a homemade version which hopefully is worthy of getting an Italian’s seal of approval. We didn’t have any pine nuts or grated Parmesan cheese but we think walnuts and Pecorino Romano works just as well. The addition of walnut oil accentuates the taste of the walnuts in the pesto. We had it for lunch today with some penne and tricolore salad.
What do I need to make it?
- 2 small bunches of fresh basil
- 2 cloves of garlic
- Handful walnuts toasted
- 2 tbsp olive oil
- 1 tsp walnut oil
- 1 heaped tablespoon of grated Pecorino Romano cheese
- Salt to taste
How much will I make?
A small bowl full – 6-8 heaped tablespoons
How do I make it?
Place the basil, garlic and walnut in a mixer or pestle and mortar and blend to a coarse paste. Add the oils, cheese and adjust the seasoning. Use it with your favourite pasta or as a spread on some grilled ciabata.