The recipe is inspired by our Uncle Rupert who transformed the White Hart Inn at Widcombe in Bath into a fantastic restaurant and hostel. The food at the Inn is delicious and for our Great Aunt's 80th we were all treated to the delights of the menu. My husband came away with the inspiration to make 'Rustic Pesto' - a pesto that is roughly chopped rather than blended. It has since become a family favourite.
Ingredients:
- Bunch of fresh basil
- 3 garlic cloves (or more or less to taste - we like it very garlicky!)
- 60g Parmesaan Cheese - grated (amount can vary depending on how cheesy you like it)
- Pine Nuts - a large handful
- Almonds (optional)- a large handful
- Olive Oil - enough glugs to make it a loose mixture
- Salt & pepper
Method:
- Toast the nuts in a dry heavy-based pan.
- On a chopping board or ideally in a mezzaluna roughly chop the nuts and add to a large bowl. (We sometimes add almonds along with pine nuts just to vary the taste)
- Rougly chop the basil and add to the bowl.
- Use a garlic press for the garlic and add to the bowl.
- Grate the Parmesaan and add to the bowl.
- Stir all the ingredients together in the bowl along with plenty of olive oil.
- Add salt and pepper to taste.
The pesto can be served simply with crusty bread to dip in a tapas style or it can be added to pasta.
If you do want to make a toddler-version you could alter the garlic amount and blend to a smooth paste.
It really is delicious and very versatile.
We've added it to home-made Pizza and it is also great with Roast Chicken & Roast Vegetables.
It can keep in the fridge for up to 3 days.....but it never lasts that long as it's always scoffed very quickly!
We have more Monday Makery craft & recipe ideas here.
For behind the scenes photos of Sisters Guild we have the gallery of the A-Z of Sisters Guild here.
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