I am a little bit pesto obsessed. I love it with whole meal pasta or slathered over baked chicken with roasted tomatoes and cous cous. Before I always bought my pesto fresh in the refrigerator section of the local supermarket but I never liked how oily it was. This combined with the fact that I always had leftover spinach at the end of the week lead to me starting to create and make my own pesto recipe which I am now absolutely addicted to! It is so much fresher and earthier tasting that the store bought junk. This recipe is tailored towards my own tastes and can be played around with to suit your own.
A bowl full of Spinach (your food processor should nearly be full) A Good Handful of Fresh Basil
Two Hand Fulls of Brazil Nuts Roughly Chopped 20-30 Grams of Parmesan
5-6 Cloves of Garlic 6-8 Tablespoons of Rapeseed Oil
This recipe could not be any easier than it is! After peeling the garlic and roughly chopping the Brazil Nuts and Parmesan simply place all your ingredients into the food processor and whiz. I tend to give all the dry ingredients a quick blitz and then slowly start adding the oil so I can really control the consistency of the pesto. 6-8 tablespoons is a very rough estimate of how much I actually use and again I believe that this is completely down to personal preference. I also choose to use Rapeseed Oil over the traditional Olive Oil because I love to support Irish products. I also love the distinct flavor that it gives in place of its more used counterpart.
A squeeze of lemon juice would really give an extra body of flavor to this recipe but I unfortunately did not have any lemons today!
I really enjoyed tucking into this pesto which I used in a simple pasta dish for dinner today. It is the perfect treat to savor with a glass of wine after a long day at my internship!
I hope you enjoyed this post and that you will try out my pesto recipe for yourself!