I am completely obsessed with the scent of basil at the moment. To me it is just the most summery smell. It has me thinking of hot and toasty homemade pizza, jugs of Pimms, and of course, pesto.
This pesto was so easy to make, required mainly ingredients I had around the house already, and has so many different uses that it's been a great staple to have in the fridge to make our midweek meals more exciting.
50g Parmesan cheese, grated
50g pine nuts
120ml olive oil
2 cloves of garlic, finely chopped
as many basil leaves as you can find. I used maybe 40-50g of leaves but more would have been preferable for a more basil-y taste.
The recipe is as easy as can be. I toasted the pine nuts in a frying pan for a couple of minutes then added all my ingredients to a blender and blended until smooth. A food processor would have been better than a blender, but since I don't have one the blender worked fine. It probably would have been a bit smoother in a processor, but I don't mind a few crunchy bits.
So far I've used the pesto as a topping for salmon, baked in the oven at about 200 degrees C for 20 minutes, so it's crispy and delicious, mixed with pasta and asparagus for a really simple Monday night supper, and dolloped on top of toasted ciabatta and a poached egg for a quick lunch.
If you pour a little bit of oil on the top it should keep for about two weeks in the fridge, though I don't think mine will last that long!