Basil pesto
15g / 2tbsp pine nuts
Pinch of salt
250g fresh basil leaves (pick off as much of the stalk as you can, as this discolours easily)
25g Parmesan, grated
25g pecorino, grated
300ml extra virgin olive oil
Toast the pine nuts in a dry pan, and then allow to cool completely. Lightly crush in a pestle and mortar, along with a pinch of salt.
Add the basil leaves a few at a time, and working as quickly as possible, pound them into the mixture until you have a thickish paste.
Work in the cheese, and then gradually incorporate the oil, reserving a little for the top.
Spoon the pesto into a jar, and cover the top with oil. Refrigerate until use.
Roasted red pepper pesto
15g / 2tbsp pine nuts
Pinch of salt
1 jar roasted red peppers (or 3 red peppers, if you want to roast them yourself)
60g fresh basil leaves (pick off as much of the stalk as you can, as this discolours easily)
25g Parmesan, grated
25g pecorino, grated
300ml extra virgin olive oil
Toast the pine nuts in a dry pan, and then allow to cool completely. Add pine nuts, red peppers and cheese in a blender. Blend at low speed and then gradually incorporate the oil, reserving a little for the top.
Spoon the pesto into a jar, and cover the top with oil. Refrigerate until use.