Home Made Pesto

Photography Serge Oryan

Making your own pesto might sound extravagant, but in fact it’s super easy and will sure make you win your friends impression. It can be prepared ahead of time and stored in the fridge, just make sure that it has a decent layer of olive oil on the surface to make it last for longer period of time. Pesto is not only tasty with spaghetti, but is brilliantly combined to Turkey Panini or grilled Chicken and many other dishes.

I enjoy more making the pesto myself when I know that the basil leaves have been freshly picked from my garden, the pine nuts are sourced from my mother-in-law –they have 20,000sqm of pine nuts trees around their house in Baskinta– the olive oil is from the south of Lebanon –39% of the regional distribution of olive groves in Lebanon comes from the South- The outcome is fabulous!

Original Easy Pesto Sauce

-50g Fresh Basil (or 2 big handfuls of fresh basil), chopped
-1tbsp pine nuts
-6tbsp Extra Virgin Olive Oil
-Sea Salt and Pepper
-25g Parmesan Cheese, freshly grated

Directions: To make the pesto, in a food processor blend basil, pine nuts and Parmesan around 30 seconds or until you have a smooth paste (Though, if you like it coarse, using your food processor click the pulse button very quickly maybe once or twice). Add the olive oil to the mixture and season to taste with salt and pepper. If you don’t have a food processor you can use a mortar and a pestle.

Don’t forget to follow me on instagram @mayasingredients for daily ideas.

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