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| Serves: people |
Pesto was introduced to Sicily by the Genoese traders. The Sicilians adapted the original recipes by introducing the ingredients that were plentiful on the island, like almonds and tomatoes.
A deliciously simple sauce full of the flavours of the Med. If you make a large batch you can freeze any left over for up to 3 months. Freeze individual portions in ice cube trays and then transfer to a freezer bag.
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INGREDIENTS
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INSTRUCTIONS
- Wash the basil leaves. Peel and crush the garlic. Grate the cheeses.
- Remove any stalk ends and skin from the tomatoes. Wash, deeed and roughly chop the chilli.
- Put all the ingredients into a blender and blitz at a high speed until the mixture becomes creamy.
- Transfer to a bowl and add more salt and black pepper if necessary.
- Store in sterilised jars in the fridge for up to 1 week.
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