Spicy, Pacey, Pesto!

The great thing about a Pesto is it makes life so easy. It can be prepared hours, even days before and can be that go to ingredient which will help create a quick tasty meal when time is of a premium. The classic way to enjoy it is to run it through some pasta, but it can also be spread on fish or meat and grilled or baked.


1 Large bunch of Basil
1 Clove of Garlic
75g Grated Parmesan Cheese
25g Nuts (Traditionally Pine Nuts but not essential, I like using Walnuts).
1 Red Chilli
Olive Oil
Ground Black Pepper

1. If you have a food processor throw all the ingredients in except the olive oil and blitz. When all those have been ground down nicely, slowly add your olive oil to bring it together to form a  paste, and its ready to go.

2. Alternatively, a Pestle & Mortar will do just as good a job. Firstly, grind the nuts (not too fine, some texture is needed). Next add your Basil and Garlic and give a good thorough pounding to make sure you get that paste consistency, the ground nuts will help as an abrasive to break down the rest of the ingredients. Finely chop your red chilli, and fold it in along with the cheese. Bring together with a big lug of olive oil, (trust your judgement!) and add the black pepper.

3. For a quick lunch, I had pan of Penne pasta on the boil. Just before draining the pasta I heated a tablespoon of olive oil in a pan, and lightly fried some prawns. Then I drained and added my pasta to the pan, and a good tablespoon of the Pesto and stirred until all the pasta was well coated.

4. Why not?...

• Add some crème fraiche to your pesto for a creamy pasta.
• Substitute the Prawns for Salmon. 
• Mix some of the pesto with some breadcrumbs, and place on a piece of fish such as Cod or Haddock for a nicest crusted fish.