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Pesto is an institution as far as I’m concerned, it’s without equal and very often imitated…badly. If your first experience of Pesto was out of a jar then I hope you have since changed your weird ways.

Pesto, as it’s name suggests is all about the grooviness in it’s creation. It’s meant to be brought together in a mortar and pestle (pesto, pestle…see what they did there?) but don’t worry if you haven’t got one you could make it in a bath as long as you had a great big stone, or failing that a Robo Coup.

In my view the best way to have Pesto is very simply with fresh homemade pasta – that’s it.but it must be said right from the get go that Pesto only is as good as the parts you whack into it….great cheese, great basil, great olive oil, great garlic, great pine nuts…after that a 4 year old can do it (someone run out and get me a 4 year old).


Fresh Basil, a full bunch.
Good, good olive oil
4 cloves garlic (personal preference really does kick in here so muck around with quantities)
Parmesan Cheese – about 50grams
Pine nuts – 50grams (toasted or not it’s up to you but I don’t bother)
Salt and pepper to taste



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