One of the simplest dinners ever would be pesto pasta. Tasty and filling. Or at least I hope it’s like that for you. Quite possibly, you’ve got your own very special reipe which was handed down to you by your Italian great grandmother. I’m sure you’re recipe’s great, I really am. But this here is how I do it.
Thinking back, as a young ‘un, I always felt there was never enough pesto on the actual pasta. Those store bought jars were always just too damn small. And if I put too much parmesan on it I’d almost choke on the dryness it imparted on this otherwise beautiful little dish. That is why these days people, I make my own pesto. My father’s girlfriend looks after these amazing basil bushes at the back of our house, so whenever the urge comes upon us, we make pesto. I like my pesto cheesy, and nutty. And salty, with a bit of tang. I like to mix it with cream cheese and a little sour cream for a yummy dip, or mix it into a salad dressing…or slathered over pizza. Whatever you’re up to with this, make sure you make twice the amount, if you can. Because it’ll vanish far quicker than you’d think.
¾ cup firmly packed fresh basil
35g grated parmesan cheese
40g roasted cashews
2 large garlic cloves, halved
1 Tbsp lemon juice
4+ Tbsp olive oil
salt and pepper
Add all the ingredients to a measuring jug or some sort of vessel with high sides and puree until smooth and creamy. You may have to add some more olive oil to get the right consistency, which isn’t too thick, but also not too runny. Transfer to a jar and cover with more olive oil. It’ll keep for about a week in your fridge. Enjoy pumpkin.