Homemade Pesto: Quick & easy homemade pesto, perfect for gnocchi, pasta or in a ciabatta with mozzarella & tomato, Mmmmm. Now that the weather is changing and it's getting darker in the evenings, I was keen to claw back some summer memories of Tuscany last year with some homemade pesto. We took Oliver on his first holiday abroad & eating out was a nightmare as he likes to be asleep by 7. So after a few stressful attempts with one of us eating & one entertaining/ consoling/ pacing outside the restaurant we relented & decided fillet steak, gnocchi with pesto & asparagus cooked in our villa was the way forward. We would put Oliver to bed, lit a few candles & chatted the night away stress-free with a few bottles of local wine, it was pure bliss! Ingredients 50g pine nuts large bunch of basil 50g parmesan (or vegetarian alternative) 150ml olive oil, plus extra for storing 2 garlic cloves Method Heat a small frying pan over a low heat Cook the pine nuts until golden, shaking occasionally TIP: If you start by blending the parmesan finely you don't have to grate it! Pop the pine nuts into a food processor with the remaining ingredients Process until smooth, then season Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge It will keep in a fridge for up to two weeks.
This homemade pesto really brought back happy memories of our first family holiday, enjoy! Michelle X