How to make pesto

Donna Hay gives a great “short order” recipe for rough pesto. Pesto is such an easy thing to make that you hardly need a recipe – just bung it in! But here’s Donna Hay’s version anyway, followed by my own.

Donna Hay’s rough pesto

Roughly chop 1 cup basil leaves and mix with 1 clove crushed garlic. ⅓ cup finely grated parmesan cheese, ¼ cup toasted and roughly chopped pine nuts and ⅓ cup (2½ fl oz) olive oil. Serve spoonfuls on top of vegetable and big, hearty soups.

Not Delia’s quick and easy pesto

Ingredients

You can see the ingredients in the photo. It’s simply Italian basil leaves, olive oil, parmesan cheese, pine nuts, and garlic. (You might want add salt and pepper to season it, but I always find the cheese makes it plenty salty enough.)

Method

I made mine in the the food processor. First I finely chopped the garlic and grated the cheese, and then just chucked in the basil, pine nuts, cheese and garlic, into the mixer.

I pulsed it a few times to chop the basil and gradually added the olive oil until the taste and texture was just right.

Cook’s tip: the rough chopped version is delicious – don’t overdo it as it’s not so nice if you make a very fine paste out of it.

You can use pesto for all sorts of things, in salads and sandwiches and it’s delicious on bread or as part of a tapas snack. I went on to make mushroom and pesto lasagne with mine.

Donna Hay’s Modern Classics Book 1 has very quickly become one of my favourites. Why not treat yourself or a friend to a copy? I’m sure you won’t be disappointed.

Donna Hay’s Modern Classics
Book 1

Donna Hay
Paperback, 192 pages
2002, William Morrow
ISBN 0 06 009524 5
RRP: US$24.95