HOMEMADE BASIL PESTO A TASTE OF SUMMER

 

 

Homemade Basil Pesto

 

When I started writing this post we were basking in sunny weather now it’s a tad cooler and damp…I’m not complaining we have had lots of sunshine in Cumbria this year. I’m planning to enjoy some summery food and this homemade basil pesto really is a taste of summer. 

It takes me back to sunny Italian holidays where beautiful food and eating together were really at the heart of family life. Here the homemade pasta itself was very important and was served with just a tiny amount of sauce rather than being flooded with sauce as is more the case here. Indeed it was often just served with oil and parmesan. The key was good quality pasta either fresh or a superior variety.  Here we can buy better quality ones such as Barilla or De Cecco made from the finest durum wheat. For some strange reason I’ve often found this in bargain shops such as Poundland, so if you see it you can stock up! 

Cook the pasta in lots of salty water in a big pan and don’t overcook it, it should be served ‘al dente’ -with a bit of bite when you test it. to You do need a lot of basil so, if you have a greenhouse,  you could make a mental note to grow your own next year.  Traditionally the pesto is made in a mortar and pestle but I am using a food processor for ease.

Give it a go and I promise that you too will be transported to sunnier climes.

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