Pesto

Although we live just a stones through away from more cafes, bars, pubs and restaurants then we could possibly tire of... on a school night we usually prefer to eat a home cooked meal rather than head out or get takeaway. However, this means that even when I am tired and really don't feel like cooking, I still have to make the decision to either whip up something quick and easy or risk having the my well meaning hubby offer to order pizza so I don't have to cook and we don't have to go out. Note: he loves pizza nearly as much as he loves schnitzel, but is super fussy about the dough and the toppings, so ordering Pizza starts with lots of pre excitement but then ends in trauma as it never meets expectations.
As a result I always have a few staples prepared in the fridge and freezer so I can pull a rabbit out of a hat and have a simple but delicious dinner on the table with a minimum of effort.
One of these is Pesto...

Basil Pesto

 

200g Basil leaves100g Cashews or Pine Nuts (depending on taste and budget)
100ml EVO1 teaspoon Salt1 small Lemon
200g Parmesan or Pecorino freshly grated to serve

Wash the basil thoroughly and drain well

Pulse the basil and salt in the food processor, add the salt and nuts then pulse again

Slowly drizzle the EVO into the food processor whilst continuing to pulse the mixture

Squeeze the lemon into the mixture, stir to combine

Add the finely grated cheese and season to taste

Store in a glass or airtight container in the fridge

Suggestion: This makes a lot of pesto, so I usually divide the mix in half before adding the cheese. I keep the half with cheese in it in the fridge and freeze the half without cheese... for some reason the pesto defrosts better if it doesn't have cheese in it. Once I have defrosted the pesto I add freshly grated cheese to it then.