Pestos can be pulsed up to perfection in just a few minutes in a food processor and are a match made in heaven when stirred through your favourite pasta. They can also be made in a pestle and mortar, takes a bit longer but the results are still delicious.
You can experiment with lots of different flavoured pestos simply by varying the herbs and nuts. Try using tarragon, coriander, rocket leaves, sorrel, spinach, mint, dill, pecans, walnuts, pistachios etc. Have fun making different combinations, oh yes and you can use different types of cooking oils, walnut oil, peanut oil, sunflower oil and grape seed oil instead of olive oil.
I chose basil, parsley and hazelnuts for this combination
We were given this food processor as a wedding present 20 years ago and it is still going strong!
- 40g basil leaves
- 30g flat leaf parsley leaves
- 80g hazelnuts, toasted
- 2 cloves garlic, peeled
- 40g parmesan, freshly grated
- 100ml olive oil
- salt and freshly ground black pepper to taste
- Put all the ingredients into a food processor and whizz to a paste, making sure you still keep a good texture. You want to see the little pieces of nut, so don't let it turn into a puree.
Try adding a spoonful of pesto into seasonal soups it can turn an average soup into something really special, really fast!