It's a lazy supper tonight. Lazy but one of our favourites. Pesto with pasta. My children won't eat the ready-made stuff you can buy in a jar but they LOVE my homemade pesto. To be honest, I don't think you can really compare the two - fresh pesto is a hundred times nicer and nutritionally far superior*. It's shamefully easy and, as I was about to make it this afternoon (and it was still daylight), I thought I'd share it with you.
Two handfuls of basil (stalks too).
A handful of baby spinach leaves.
A matchbox-sized square of Parmesan cheese.
A small handful of pine nuts.
Two peeled garlic cloves.
Extra virgin olive oil (possibly a cup full - add gradually until pesto is the right consistency).
A generous pinch of salt (to taste).
Whizz all the ingredients together in a food processor.
That's it! :-)
Wrapped carefully, it will sit quite happily in your fridge for up to a week.
Each person only really needs a heaped dessert spoonful to stir through a bowl of steaming pasta - it's beautifully fragrant and a little goes a long way.
I don't just use my pesto in pasta - it's fabulous with chicken, baked potatoes, bruschettas and a small dollop in tomato soup is delicious.
*I think I've mentioned basil's powerful anti-depressant properties before - a must, in my book, for this time of year.
You can, of course, vary the ingredients for a slightly different flavour; I've used watercress and rocket instead of basil and spinach and have even added a few frozen peas for a sweeter taste. I've also replaced the pine nuts with walnuts. All combinations are equally as yumptious!