Food. Travel. Recipes.

Tuesday, 22 November 2011

How to: homemade pesto (with wholewheat fusilli served with parma ham and sun dried tomato wrapped chicken breast)

So, another edition of my attempts of a 'how to' post , this isn't me trying to sound like an expert, just my tried and tested methods that I'd like to share. I've been wanting to make my own pesto for so long and it is a simple method and I'm sure people reading who have made it themselves would agree. Although saying that, for most people (myself include) grabbing a tin of pesto is much easier just making your own is more satisfying!


Makes enough for a pasta dish for 3 people.

100ml olive oil
1 packet pine nuts, roughly 50g
1 pack of fresh basil
80g Parmesan cheese, grated (basically a good handful)
Lemon juice, 1 tablespoon
1 clove garlic, peeled and crushed

The simplest way is to literally chuck everything into a food processor and whizz to desired consistency.

I did it in stages however, processing the drier ingredients first. So put the oil into the processor with the pine nuts and whizz.

Then add the basil leaves, parmesan, lemon juice and crushed garlic clove with a drizzle of olive oil over the top. Whizz up these ingredients and hey presto, you're done!

I served this with parma ham and sun dried tomato wrapped chicken breast. I'm slightly obsessed with sun dried tomatoes at the moment and how gorgeous they taste, all oily, bursting with flavour and it just reminds me of Italy!

If you want to try this as well, you will need the following ingredients:

Serves 3

A packet of mini chicken breast fillets
A jar of sun dried tomatoes (enough for the chicken and some to nibble on!)
A packet of parma ham
Olive oil

Lay a slice of parma ham on a chopping board. Place the mini chicken breast in the middle with one or two sun dried tomatoes on the top, then wrap up with the parma ham!

Arrange on a baking tray and pop in the oven at 200C for 35-40 minutes.

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