Pesto in pestle and morter - Cook From Fresh - Gluten Free Cooking

You can just chuck everything into a bender and zap it and then drizzle in the oil until it reaches the desired consistency  to make Hey Pesto! or you can grab your pestle and mortar and make this by hand – I like to think that the extra little bit of effort taken makes it taste even better.

Ingredients for Hey Pesto!

1 big bunch of basil
2 cloves of Garlic
Pinch of sea salt crystals
1 black peppercorn
Olive oil – Extra virgin – best you can afford
30 g pine nuts (lightly toasted)
25g finely grated Parmesan cheese (fresh not powdered rubbish)
Juice of half a lemon

If you decide to forgo technology first mash the garlic, the salt and the peppercorn in your pestle and mortar until it forms a paste. Then add the lighting toasted pine nuts and continue mashing. Once it forms a smooth sludge add about half the basil and keep bashing away. As the basil collapses add the rest and keep on going. Then add a glug of olive oil and mix that in and keep adding oil until it just reaches the consistency you want it to be – then squeeze in the lemon juice to taste and check the seasoning.
When I made this the other week I roasted a chicken which I then deboned and shredded onto a serving platter before pouring/spooning the pesto over the top in great big dollops, served with a fresh green salad and some buttery new potatoes.

Hey Pesto!
Hey Pesto!


I am self taught cook mostly through trial and error and have been cooking ever since I could reach the range! Father of three children.

Post navigation