Pesto is such a simple, understated but amazing addition to a meal, in my opinion. Originating from Ligura, Italy, it became a culinary staple in the 1800s with each family tending to have their own variation; hence there are now so many different recipes around today.
I started making it myself from scratch during my final year of university, when one day I fancied trying something new in the kitchen, looked at the label of a pesto jar and thought “bet I could make this better and healthier myself…”
My recipe uses mostly cashew nuts rather than the traditional pine nuts because I’ve found it gives a smoother texture and fuller flavour. I also often like to add in extra flavours such as oven-roasted peppers or caramelised red onion, the latter of which gives it a much sweeter flavour and goes well simply on its own with pasta and a bit of feta.
Anyway, here’s my recipe for homemade red pesto for you to try at home:
1 jar of sundried tomatoes ~ 285g
salt + pepper
2 ½ tsp tomato purée
2-3 cloves of garlic (to taste)
80g cashew nuts
30g pine nuts
I recommend using a food processor for this recipe, but if you don’t have one it can also be done in a large mixing bowl with a hand blender (it’s just a bit messier!):
- Put the nuts into your food processor/chopper and whizz until finely chopped
- Alternatively, you could crush them in a pestle & mortar or whack in a bag with a rolling pin biscuit style.
- Add the sundried tomatoes and a glug of oil and mix until chopped into small chunks.
- Add the garlic (crushed/finely chopped), parmesan, salt + pepper to taste and a few sprinkles of lemon juice. Then mix up again until combined.
- Then tear up the basil roughly and throw into the mix, include the stalks where possible as these contain loads of flavour! Whizz it up once more, adding more oil if needed to bind it all together and create a smoother consistency.
- Take a small spoonful and review your flavour balances, adding more seasoning (or parmesan/lemon juice/garlic) if needed to suit your own taste.
Once you’re happy with it, transfer to a glass jar or tupperware with airtight locking and enjoy!
Please note: it won’t be as smooth as the stuff you buy in jars, chunky and funky is this pesto’s style. It will last a week or so in the fridge in an airtight container or it can be frozen on the day and saved for later.
I personally love this recipe because it’s so versatile and so simple! Traditionally it’s perfect with pasta, especially with stuffed tortellini, but you can also try it layered on-top of salmon and baked in foil, or as a really tasty pizza base and layer it up with veg and cheese. Whatever you’re into, there are plenty of ways to bring this into your favourite dishes – get creative!
Here’s my go-to: pesto with wholewheat pasta, prawns and salmon (I bake the salmon in foil in the oven then flake into the pasta and mix altogether at the end).
I hope you enjoy; let me know what you come up with if you give it a go!
Diolch i chi a hwyl am nawr,