How to make your own pesto

Nothing beats the fresh fragrance of authentic Italian pesto. A durable little sauce that combines the slight texture of pine nuts with the earthy perfume of basil leaves, pesto has crossed borders bringing the rich flavour of the Mediterranean with it.

Instead of tinkering with various kitchen gadgets, the Typhoon range takes things back to basics with their pestle & mortar, mezzaluna and herb pot set. Using the traditional method really brings out the distinctive scent of this dish that it’s most renowned for. Making pesto in a blender creates too fine of a texture and dispels the characteristically herbal scent.

It couldn’t be simpler to make your own pesto from scratch. Here’s how you do it.

Ingredients:

3 handfuls of fresh basil leaves
1 handful of pine nuts
Salt & pepper for seasoning
1 handful of grated parmesan cheese
Olive oil
½ clove of garlic

1) Roughly chop the basil leaves and garlic with your mezzaluna.
2) Add them to your pestle and mortar, grind them into a paste and ensure they are well mixed together.
3) Combine your pine nuts and continue to levigate the mixture.
4) Once you have a paste forming, gradually add your olive oil to loosen the texture.
5) Mix in the parmesan cheese and adjust the olive oil if necessary.
6) You can then add your salt and pepper seasoning to taste.

A classic taste that embodies traditional homemade Italian cuisine, don’t be afraid to put your own stamp on this dish with various herbs and spices. We love livening up our pesto with sundried tomatoes and chilli, to make a ruby red pesto that adds a fiery twist to pasta dishes.

You could also add mint leaves and a squirt of lemon juice to steps 1 and 2 for a fresh hit of uplifting aroma.

What also makes pesto so great is its many uses in the kitchen. You’ll have no doubt tried it on pasta and pizza, but the options don’t stop there. Whatever flavour pesto you make, you can use it to enhance almost any dish to wow your dinner guests.

Pesto meatballs – Combining your regular meatball mixture of eggs, mince and breadcrumbs with a few extra teaspoons of your homemade pesto can instantly transform this family favourite.

Green eggs and ham – Adding a teaspoon of pesto to scrambled egg may seem a little wild, but the result is absolutely gorgeous. A popular American breakfast, serve alongside ham or bacon on a soft fluffy bagel.

Pesto-roasted vegetables – Making homemade pesto is worth it to try these gorgeous glazed vegetables. Pesto can liven up any roasting veg, from traditional parsnips, carrots and red onion to the Mediterranean mix of cherry tomatoes, courgettes and aubergine; any vegetables taste fantastic baked in this.

Pesto hummus – Whilst pesto is a gorgeous dip to serve with bread, combining it with classic hummus creates a velvety accompaniment for your savouries.

Green mash – Liven up your comfort food by adding pesto to mashed potato. Perfect for serving with slow-cooked lamb for a Mediterranean twist on an English favourite.

Get started with our Typhoon pestle & mortar today and see what culinary creations you come up with!

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