Pesto has always been a big family favourite. There will always be fresh pesto in our freezer for them evenings we want something quick. In the summer we grow the fresh basil and make batches of pesto to last us the winter. Its quick, fragrant, tasty and very versatile. I generally use either for pasta dishes or to top baked fish, there is no limit, apart from how much time you want to spend cooking verses relaxing for the evening. Make it in advance and forget about it until you have one of those evenings of ‘what shall I have tonight?’.
Green pesto (makes 3 small jars) - Original
Sun-dried tomato pesto (makes up to 3 small jars) - Intense
3 x 130ml jars / pots
25g fresh basil
30g sun-dried tomato
20g pine nuts
2-3 garlic cloves
2 to 4 tbsp. olive oil
Grilled pepper pesto (makes up to 3 small jars) - Sweet
Place all ingredients into the food processor aside from the oil and blitz,
Whilst the food processor is gong, pour in the oil slowly, making sure the mix is not too dry, nor too wet. It should be a thick paste consistency,
Store into clean jars and place in the freezer. Each jar will serve two people, however you can also use an ice tray (2 to 3 ice cubes per person),
Will also plast in the fridge for around a week. Make sure you top with oil.