The quickest meal in a family of five often involves pasta for 4 and a Gluten Free option for one.
I always have jars of pesto in the fridge not just for pasta, spooned into a baked potato, smeared on to fish and chicken, used as a dip and there’s alway potato gnocchi!
Possibly the best reason for making this is it’s fridge life……. A year lurking, hopefully labelled, and it will still be good to go!
Leftover pasta? Great for school lunch boxes cold or hot or, stir through some drained, tinned beans, butter beans work well, and you have another meal happening!
Makes 3 x 375g jars. One jar covers 500g dry pasta which serves 4-6 depending on appetite!
180g basil leaves
500mls olive oil, plus extra for sealing
200g pine nuts
8 cloves garlic, crushed
250g Parmesan, finely grated
salt and pepper
Process the basil, oil, nuts, garlic, Parmesan and seasoning.
I process till it is still a little lumpy, but process it to the way you like!
Check the seasoning, I add quite a bit of freshly ground pepper, not so much salt as the cheese adds salt.
Spoon into clean jars and pour some oil over the top to seal.
Put a tight fitting lid on, label and stick at the back of the fridge.