I think I have been promising my friend Dean for about 8 years that I would make a batch of pesto for him, poor thing is still waiting!!! The beauty of making your own is that you can have it as chunky or as thick as you desire.
Ingredients
2 bunches fresh basil
3-5 tablespoons parmesan, freshly grated
1 tablespoon pinenuts
1 tablespoon white vinegar
Extra virgin olive oil
Method
First things first, the chopping of the basil. Remove all of the leaves from the stalks and place in your weapon of choice – food processor, mortar and pestle, nutribullet or on a chopping board with a good knife.
Add a drizzle of olive oil and chop/pound until it starts to almost mash together and halve in size.
Add the pine nuts and some more oil and continue to bind together until you have reached the consistency you desire.
Lastly, mix in the cheese and vinegar.
Season with salt and store topped off with some more extra virgin olive oil. will keep in the fridge for up to a week.
Chanel's Tapas Bar 