Pesto Time

Pesto is a perfect summer recipe. It uses up the piles of basil that you will be trying to get through by this time in the season, and is the perfect light and zingy meal for a warm, sunny afternoon. There is also something positively therapeutic about the satisfyingly simple process of making it that is a lovely way to wind down to the relaxed mood that should be a guaranteed feature of every August afternoon.

I use the recipe that Matthew Fort swears by and that was published in The Guardian a couple of weeks ago. Unfortunately I can't seem to track this down online so instead I've had to link to another by Antonio Carluccio that is pretty much the shame and that I'm sure will taste just as good. And for those of you who've never made your own pesto before? I implore you to have a go because it is so easy and because it tastes so much better than any you will ever buy in a jar, and I can also assure you that it is one recipe that is just as much fun to make as it is to eat.

Comments

[William]

Home made pesto really is the way forwards. I'll freely admit to making it in a blender to speed things along sometimes - and when I can't be bothered doing that there's a cheese shop in Prestwich Village that sells a really nice one by weight.

The best thing though, is that it seems to keep for AGES. I keep having to tell people not to throw my leftover pesto away even though it's separated. A quick stir and it's almost as good as new. The oil does a great job of keeping the basil pretty fresh.

Try toasting the pine nuts in a dry frying pan a wee bit. Not brown, just enough to get the aroma in the air.

This reminds me, I need to get another pack of basil seed - I'm going to be making tons of Pesto this year and I don't think I've got enough yet.

[Matron]

Home made pesto is out of this world! The gloopy stuff in jars just does not compare.

[Jo]

I'm one of those who has never made their own pesto. I should really give it a go.