I was thinking about what to cook for tea tonight that won’t be too heavy in the tummy as we will eat late. Jason has karate practise until 8.30 and will need to have something easily digested. We decided on pasta and basil pesto 🙂
First assemble the ingredients. As there are only five of them, it didn’t take too long at all.
1 1/2 cups fresh basil leaves
2 garlic cloves, halved or chopped
3/4 cup shredded Parmesan cheese
1/4 cup pine nuts
5 tablespoons olive oil
Get a small fry pan and heat it on a moderate heat. Add the pine nuts and gently toast till nicely browned.
Tip out onto a plate and allow to cool.
Add the basil leaves, shredded cheese, garlic and pine nuts to the food processor ( or mortar and pestle if preferred) and process till finely chopped.
Whilst your food processor is running pour in the olive oil in a thin stream till the pesto has reached a lovely wet and blobby consistency 🙂
I shall add this to his gluten free penne pasta when he gets home tonight. It tastes so good on its own and I bet it tastes even better on some crackers or even a rack of lamb! Yum!