This pesto is a favourite at the Cookery school and we make it frequently on many of our classes, particularly our Italian classes and cookery holidays. It uses a generous amount of fresh basil, nuts and olive oil and is well worth the effort. You can also make it with watercress, rocket, baby spinach leaves, parsley, wild garlic or a mixture. Pesto is great as a dip, served on bruschetta or used as a pasta sauce, salad dressing or pizza topping. What are your favourite uses of pesto?
- 75g pine nuts, toasted
- 75g hazelnuts, roasted and skins rubbed off
- 3 garlic cloves, peeled
- 175ml extra virgin olive oil
- 75g fresh basil
- 2tbsp lemon juice
- 1tbsp white wine vinegar
- 1tsp apple juice concentrate
- Sea salt and freshly ground black pepper
- Take the basil leaves off the stalks. In a food processor or in a pestle and mortar crush the pinenuts and hazelnuts roughly and then decant them into a bowl and set aside.
- Pureé the garlic with a pinch of salt in a little of the olive oil, then add the basil leaves and the rest of the olive oil and pureé just enough to break up the basil to a rough texture.
- Add the lemon juice, vinegar and apple juice concentrate and mix. Pour the basil and garlic mixture into the crushed nuts and stir in. Season to taste.