Pesto is typically made out of basil, garlic, pine nuts, Parmesan cheese and olive oil. But because K is allergic to pine nuts I have gotten creative with different pesto recipes. Sometimes I substitute another nut, like an almond or a sunflower seed (technically not a nut but shh.) Before, I use to throw all the ingredients in the food processor and blitz it all until smooth, but I would always be left with left overs, or couldn’t get all the stuff because I didn’t have enough ingredients to make a big batch. So now, I use my handy pestle and mortar- if you do not have one, they are the best investment ever, I use it for everything, crushing herbs, making pastes and rubs and pesto of course!
Here is my Pesto recipe!
1 bunch of basil
1 clove of garlic
pinch of salt
lug of olive oil
½ a lemon, juiced
finely grated parmesan cheese, the amount you desire.
With your pestle and mortar, crush together until smooth the basil leaves, garlic and olive oil. Season to your liking. Squish in half a lemon and Parmesan and mix it together.
You can serve it with so many things! The classic way is served with pasta, I like to put it on fish, but basil and garlic can really go on anything!