Recipe: Homemade Pesto

Pesto is one of the things I’ve poo-poo-ed about making at home. Such a faff, a bit expensive, and the jarred stuff is perfectly fine. Well the jarred stuff WAS perfectly fine until I made my own. Now I can’t touch the stuff. Homemade is so much fresher, so much more fragrant, and I can adapt it – I like mine chunkier and less oily, heavy on the garlic and slightly less cheese.

 photo Homemade Pesto Recipes 9_zpsbjfcpckm.jpg photo Homemade Pesto Recipes 1_zpsmdsxkrfj.jpgI love the fact that it’s super simple to make in bulk, and not exactly expensive – I often only buy fresh herbs when they are reduced, then will quickly whizz up a batch of pesto for the freezer. It’s adaptable to what you what too. No pinenuts? Just any kind of nut you have! No herbs? Try kale pesto. No parmesan? A punchy hard cheddar will do!

 photo Homemade Pesto Recipes 7_zpsbswpjwom.jpg photo Homemade Pesto Recipes 6_zps2a9pn7km.jpgRoasted red pepper pesto is my ultimate favourite, simply because it tastes as close to tomatoes as possible without actually containing them. I have a constant supply of a jar from Waitrose, but making my own has been a revelation – so much fresher, and as it’s got less oil it makes for a perfect crisp pizza.

Green pesto is just as delicious, and super lovely tossed through fresh pasta. I love it cold for lunch – and one of my ultimate comfort food dinners is a pasta bake made with chicken and a creamy pesto. Just yum!
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Roasted Pepper Pesto

Start by roasted off your peppers – whack the oven up as far as it will go, quarter and deseed the peppers and place skinside up in a tin. Roast for 10-20 minutes until blackened, then tip into a bowl and cover with cling-film until cool. Then just slip the skins off – as they have steamed whilst cooking it should be a pretty easy job.

Grab a frying pan and toast your nuts on a high heat (no oil) until beginning to turn golden. Add to a food processor along with a clove or two of garlic, your peppers and a good handful of cheese. Blitz until you have your preferred consistency, then use how you fancy. I love this as a pizza sauce, but it’s perfect tossed through pasta for a quick lunch.
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Classic Basil Pesto

The classic one this! Toast your pinenuts on a high heat, dry pan, then blitz with a handful of basic, cheese and a little garlic. Loosen with a teeny bit of olive oil if you want. I’d suggest freezing the classic pesto if you aren’t going to use it within twenty-four hours as I find the basil can go a little bitter – probably the issue with the jarred stuff!

I’m now craving a more summery meal of pasta tossed with fresh pesto, enjoyed in the evening sunshine. I have a feeling it will be a long time before I get to experience that again!

Have your ever made your own pesto? What’s your favourite pasta sauce?

  • sophie warner

    Ah I’ve never really made my own pesto – no idea why! Looks like I need to start!
    Sophie
    x

  • I LOVE making pesto! I always add way too much garlic though because I can’t get enough of it! Pesto is such a vital ingredient in student digs. I even remember coming home from a night out and just dipping pitta bread in a pesto jar… yeah, that’s definitely weird.

    Jess
    Philocalist.co.uk

  • Wow, so easy! I’m the same, just buy the jar it’s easier – but these sound delicious and easy peasy (and not all expensive – just how I like it) thanks for the easy recipe, can’t wait to try this! Looks so adaptable too!

    Josie // josievictoriaa.blogspot.co.uk

  • I’ve never thought of making my own pesto before but it sounds so easy! I’ll have to have a go at the basil one soon 🙂 xx

    Toasty

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