So, I felt like having some pesto the other day, and honestly, making it fresh is just way better than the stuff in jars. Plus, it’s genuinely quick.
Gathering the Goods
First thing, I grabbed the stuff I needed. It wasn’t much:
- A big bunch of fresh basil leaves. I washed and dried them pretty well. Don’t want gritty pesto.
- Some garlic cloves. I peeled maybe two or three? Didn’t want it overpowering.
- Nuts. Pine nuts are traditional, I know, but I just used some walnuts I had in the cupboard. Cheaper too. Toasted them lightly in a dry pan first for a bit more flavour. Just took a few minutes.
- Parmesan cheese. Grated a decent chunk of it.
- Olive oil. Good quality extra virgin stuff makes a difference, I think.
- Salt and pepper. Basic essentials.
Making the Pesto
I got out my trusty food processor. This is where the ‘quick’ part really happens.
I threw the toasted walnuts and the peeled garlic cloves into the processor first. Gave them a few pulses just to break them down roughly. Makes it easier to get a smoother paste later.
Then, I packed in the basil leaves. Really stuffed them in there. Added the grated Parmesan cheese right on top.
Put the lid on, and started the processor. While it was running, I slowly poured the olive oil through the feed tube. I just eyeballed the amount, adding enough until it looked like, well, pesto. Maybe about half a cup? You want it to come together, but not be swimming in oil.
I let it whizz for maybe a minute, stopping once to scrape down the sides with a spatula to make sure everything got mixed in evenly. Checked the consistency – looked about right. Not perfectly smooth, I like a little texture.
Finishing Touches
Taste test time! Scooped a tiny bit out. It needed salt, definitely. Added a good pinch, and a bit of black pepper. Pulsed it a couple more times just to mix that in.
Tasted again. Much better. You could add lemon juice here, some people do, but I skipped it this time.
And that was basically it. Seriously took maybe 10 minutes, tops, not counting the washing of the basil. Transferred it into a small jar. Looked and smelled amazing.
Used it on some pasta for dinner later that day. So much fresher and brighter than store-bought. Definitely worth the minimal effort.
