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Pesto

Makes 3-1/2 to 4 cups

4 cups basil leaves, well packed
4 cloves garlic, lightly crushed and peeled
1 cup pine nuts or walnuts (or a combination of the two)
1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two)
1-1/2 cups extra-virgin olive oil
salt and pepper to taste

Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste.

Store in an air-tight container with a thin coating of olive oil on top to keep the sauce from drying and darkening; keeps well in the refrigerator for a week or more.

Variations

• Using Pecorino cheese and increasing the quantity of garlic will yield a more intense, sharply flavored pesto.
• The pine nuts can be roasted.
• Use walnuts yields for a more woodsy flavor.
• The amount of olive oil can be adjusted to make a thicker or thinner sauce (for spreading over pasta, or using as a sandwich filling).
• sun-dried tomato Pesto: Add about six or seven pieces of sun-dried tomato
  and a few pinches of crushed, dried red chillies and roast red pepper
• Artichoke pesto: Add artichoke, extra basil and olives
• Yellow Pesto: Yellow courgette, grilled or roasted yellow pepper & garlic

Nigel Slaters Hand-made pesto with watercress

Nigel Slater’s peppery basil and watercress pesto is a fresh take on an old Italian classic.
From Simple Suppers, S2

300-400g/10½-14oz dried pasta (enough for 4)
a handful pine kernels, plus extra to serve
3 garlic cloves
sea salt, to taste
a good handful fresh basil leaves
a bunch watercress leaves
a handful grated parmesan, plus extra to serve
olive oil
2 large handfuls rocket leaves

Put the pasta on to cook in a pan of deep, heavily salted, boiling water.

Toast the pine nuts in a frying pan – keep a close eye on them and keep moving them around the pan until they are pale golden-brown.

Peel the garlic and crush it with a large pinch of sea salt using a pestle and mortar. Add the basil leaves and continue crushing with the pestle.

Strip the watercress leaves from their stems and add to the basil, continuing to crush until you have a bright green purée.

Add the toasted pine kernels, crush, then add the grated parmesan. Slowly mix in enough olive oil to give a good thick-ish sauce.

When the pasta is cooked (about 9 minutes depending of the variety), drain lightly and tip back into the empty pan. Add the pesto and the rocket leaves, then toss gently to mix. Serve with extra parmesan and toasted pine kernels if you wish.