Pesto originates from Liguria and its official home is Genoa, which is why you'll often see Pesto alla Genovese on menus or products. I've decided to break tradition and omit the pine nuts from this recipe, as when you live with someone with a nut allergy any pre-made pesto is totally avoided in the house!Pesto is so simple to make and so much tastier when it's homemade. You can use a blender for speed but to be honest it's just as quick with a pestle and mortar.

Method

Add the basil, garlic, salt and a tbsp of olive oil to start and pound in the pestle and mortar, until the basil leaves start to break up a little, then add the cheese and more olive oil, a good couple of glugs - you can add the olive oil how you like it, if you prefer it to be more chunky you'll want less.If you're using a blender throw it all in and blend!

Top Tip: I roughly chop my garlic first to make it easier to pound!

Serving ideas 

Pesto is great for combining with pasta, add some cherry tomatoes, asparagus or even some chicken and you've got an easy dinner dish! Or use as a dressing for salmon with steamed veg, another simple dinner idea.

Other recipes you might like 

If you like this you might also like my Homemade Hummus Italian Style or my Black Olive Tapenade!

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