|Traditionally pesto was made in a mortar and
with a pestle to bruise the oil from the basil leaves.
It can however be made effortlessly in a blender or food
Simply blend all the ingredients together, except water.
Keep Pesto in a clean jar and keep refrigerated. It will keep for up to
3 weeks. (Pesto also freezes well and can be taken from the freezer when
Meanwhile here’s how to cook perfect dried pasta. This
method works identically with all types of macaroni, spaghetti, small fusilli,
or any of the other dried pasta shapes. Bring the water to the boil in
a large saucepan with a lid. When it's boiling, add the salt and oil and
let it come back to the boil. Add the pasta all in one go and stir thoroughly.
Return to the boil and boil fast for 3 minutes and switch
the heat off. No, really - switch it off completely. Put the lid on the
pan. Leave it for between 5 to 9 minutes depending on how thick the pasta
is, less time for thinner pasta, and then drain it through a colander or
sieve. Add a tablespoon of oil and in this case the pesto sauce and stir
into the pasta. The pasta will be perfectly cooked, al dente without having
gone soggy, and will not require watching like a hawk - a couple of minutes
either way while it's resting with the lid on won't make that much difference.
Add tablespoon of "pasta" water to pesto before mixing
Serve with additional fresh grated Parmesan cheese.
18 basil leaves per cup.
Reserve water from cooked pasta to thin mixture.