Pesto spaghetti topped with oven roasted cherry tomatoes, and a sprinkle of parmesan is one of my favourite Sunday evening treats. It's simple, yummy and I guarantee you'll be going back for more!
What's even better though, is homemade fresh basil pesto. It's healthier, scrummier and the house fills with the aroma of basil. Yum!
To make classic pesto see the recipe below:
1 x basil plant
50g grated parmesan
75ml-125ml olive oil
50g pine nuts
Spinkle salt & pepper
Blend all the basil from your basil plant with the pine nuts. Next, add the parmesan and olive oil and blend. Start with 75ml, you can add more as you go. Lastly, add the salt & pepper.
Spoon into a jar, or use straight into a scrummy dish like pesto pasta.