Sunday, 19 July 2009
Pesto with spaghetti is a very reliable quick supper, but it only takes a couple of minutes longer to make fresh pesto rather than use some ready-made stuff from a jar (especially if you have a Kenwood mini-chopper or something similar). It also has the advantage of being packed full of fresh flavours.
I am not a vegan but a lack of appropriate cheese meant that this pesto ended up being dairy-free. Do add some pecorino, grana padano or parmesan if you have any, but it's not actually essential as the pine nuts do a good job of contributing richness to the pesto. So to make enough for one combine the following:
Small bunch of basil (about 5 or 6 long stalks)
Two fat cloves garlic
Small handful pine nuts (toast first in a dry pan if you want)
Enough olive oil to make a loose paste
Salt and pepper to taste
Whizz up the above in a food processor or by hand, and when it's done stir through some hot spaghetti or other pasta. Warning- the heat from the pasta will 'cook' out the raw garlic a bit but it's still a pretty powerful flavour. I love garlic but you might want to limit consumption of this dish to when you are planning on staying in rather than heading out on a first date, job interview, etc, etc.