Original recipe of the week: Perfecto Pesto

Originating from Liguria, Italy, Pesto is certainly very popular in Britain these days. With variations ranging from tomato to white truffle, you are sure to find one which tickles your fancy. Use on pasta or even in an on-trend sandwich, this tasty treat is salty, moorish and is sure to liven up any dish.

Easy and quick, pesto can be as much healthy as it is unhealthy, laden with salt and oil or reduce for a lower fat version, choose your quantities wisely. Traditionally made with basil and pine-nuts: crush and combine to make this savoury taste sensation.

If you like things with a bit of twist then you are sure to like my version of this Italian classic. Almonds, sundried tomatos and mature cheddar cheese, an Italian mix with all the tasty trimmings.

Almond, Basil and Sundried Tomato Pesto

Makes 5-8 servings

What you will need:

2 handfuls of fresh basil leaves

50g sundried tomatoes

50g mature cheddar cheese

50g blanched almonds

2 cups of olive oil

½ lemon juice

Salt and pepper to taste

What you need to do:

1. Place the basil leaves, oil and almonds in a blender and blitz together.

2. Add the sundried tomatoes to the mix and blend again; pulse to incorporate so that the tomatoes don’t disintegrate.

3. Add salt and pepper to taste and the splash of lemon juice

4. Turn out to serve or keep in a bowl in the fridge.

Enjoy simply with warm crusty bread or on pasta for a perfect summer night supper.

Bethany Stone

 [slideshow post_id=”21546″]