pass the pesto
It's a complete doddle to make pesto although unless you're a recent lottery winner you may not be a complete puritan - as you need a small sack of gold to buy pine nuts in Kenya! Waiting on the sidelines, I had cashews, walnuts and pecans standing by to sub-in for pine nuts. I decided on walnuts, and blended them with the basil, oil, garlic and gran padano (the slightly more affordable option to parmesan). Don't be tempted to use the Kenyan 'parmisan' on sale - unfortunately it's nowhere near the real mccoy and your pesto simply won't taste the same.
It's been well received in Kakuzi as evidently the B boys have a thing for pesto and pasta...
Rory Green's basil - 4 bunches
A small handful of walnuts or cashew nuts
2 cloves garlic, peeled
A good handful of grated Parmigiano or Grana Padano
a squeeze of lemon juice (optional)
Chuck the basil, garlic, parmigiano, nuts & some of the oil in a bowl and blitz with a stick blender. Gradually add more oil until you're happy with the consistency, and then fold in the Parmigiano, and finish with a squeeze of lemon juice for some extra twang.
If you don't have a stick blender, don't panic! You can make this in a pestle and mortar - which just requires a bit more elbow grease! Start by pounding the garlic, and then add the basil and some olive oil. Keep pounding and adding olive oil until you are happy with the consistency, and then fold in the cheese and a dash of lemon.