I know how easy pesto is. I’ve known it for quite some time. So why it has taken me this long to make it I don’t know. Now that I have ventured into fresh pesto territory, however, there is no stopping me!
It’s especially pertinent because most of the pesto available has parmesan in it, which means for us vegans it is strictly off limits. This might seem like a hardship but in truth it really isn’t. Maybe I’m just lucky but since I’ve changed my omnivore ways I haven’t had one single craving. Why would I with all this amazing, fresh and new food that I’ve been experimenting with? I’m like a kid in a candy shop, except for the fact that my candy just happens to be all kinds of veg, herbs, pulses and wholegrains.
1 bunch basil (the equivalent to a supermarket packet)
3/4 tbsp pine nuts
2 small garlic cloves
4/5 tbsp olive oil
juice half lemon
salt and pepper
Wash the basil leaves and empty them into a food processor or blender along with all the other ingredients apart from the lemon.
Blitz all the ingredients and gradually add in the lemon juice – you may not need all the juice so remember to taste and season.
Yep, that really is it!
I made a very light accompaniment of finely sliced onions and pomodorino tomatoes (halved).
Softened the onion in a little oil in a frying pan, added the tomatoes to saute for a few minutes, seasoned, stirred in the fresh pesto and a little of the reserved water used to cook the pasta in.
Tossed the drained pasta into the pan and combined until it was thoroughly coated.
You could reserve a few basil leaves to sprinkle on top or indeed some toasted pine nuts – the possibilities are endless.
Fresh, light, summery and perfect with a chilled glass of wine x