Tuesday, 17 July 2012


Buying and measuring ingredients for quantities of one can be tricky, but it's a necessary evil as I'm not really partial to eating the same meal for days on end. Luckily I managed to get it right and nailed this pesto. It was a nice change from the usual tomato-based pastas plus the new food processor got a work out!
If you're cooking for 2, 4 or more, just double the quantities as you go - just exercise caution with the canola so you don't end up with a oil slick.

Makes one serve

Fresh basil leaves
A couple of tablespoons of canola oil
40g parmesan
A handful of pine nuts
1 teaspoon of crushed garlic
Lemon juice
Sea salt and black pepper

Toast the pine nuts for a couple of minutes in the frying pan. Take care and use moderate heat so they brown evenly and don't burn - mine did a little :s

Process all ingredients in the food processor.

The pesto should stick to an upside-side down spoon - again, only add more oil if needed, one spoonful at a time so you don't end up with an oily puree.

Stir through cooked pasta and serve!

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