Homemade pesto

Homemade pesto

By
From
From Pasta to Pancakes
Serves
4
Photographer
Claire Peters

This is not officially the world’s most common student dish; however, at uni I am always asked how to make pesto, and I can totally understand why. It’s delicious, and a batch will keep in the fridge for 4–5 days, during which time you can use it on anything from pasta to pizza to bruschetta. It’s up to you which herbs to use; I love basil pesto the most, but parsley pesto is very common too.

Ingredients

Quantity Ingredient
4 tablespoons parsley, finely chopped
2 garlic cloves, peeled and crushed
1 tablespoon parmesan cheese, grated
1 tablespoon pinenuts, finely chopped, (optional)
1/2 lemon, juiced
4 tablespoons olive oil

Method

  1. Mix together the parsley, garlic, Parmesan cheese, pinenuts and lemon juice.
  2. Then mix in the olive oil.
  3. Taste and season with salt and pepper. If you want it thicker, add some more herbs, or more olive oil if you want it thinner.

Optional extras:

  • This is a list of traditional ingredients for pesto, but if you want to cut costs, leave out the pinenuts.

Serving suggestions:

  • This is perfect spooned over the top of a bruschetta. It’s great with pasta as a very easy sauce, and also so delicious with chicken, and on pizzas. Try it added to a T Club Sandwich.

Leftovers:

  • Keep it tightly covered in the fridge for 4–5 days. When you use it again make sure you stir it well.
Tags:
student cooking
easy
healthy
budget
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