Chef's Recipes - Homemade Pesto

Bringing the holiday to you. We may still be waiting for air bridges and the FCO to confirm if we can go away this summer but with fresh basil in the markets there's no excuse not to conjure up a bit of Italy in your own kitchen.

Enjoy,

Chef Hugo

Homemade Pesto

Prep time 15-20 mins

Makes approx. 350ml

INGREDIENTS

100g basil (picked leaves)

100g pine nuts

150g parmesan, grated

4 garlic cloves, peeled

120ml Extra virgin olive oil

You will need a food processor

METHOD

Combine pine nuts, parmesan & garlic in the food processor & process until it’s a coarse meal. Season with salt & freshly ground pepper.

Add all the basil & pulse for a few seconds, using a spatula push everything back down, then pulse again for a few seconds.

Then with the motor running slowly add all the olive oil.

Check for seasoning.

Place in a jar / jars, pour just enough oil over the top (this will help prolong its shelf life)

Lovely for a simple lunch/dinner on pasta, in a Parma ham & mozzarella panini, grilled salmon, or steak

 

Bon Appétit

 

Since we were earthed and birthed in 2000 our food has been highly nurtured and well natured. Our service has grown and matured into one of London's prime, meaty, yet tender caterers.

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