Pesto

trofie col pesto

Keep going Fidget, it will be well worth the effort…! 

Pesto

trofie col pesto

Few recipes are so simple yet this satisfying. And if you are anything like the Rowes you will already have the key ingredient in your well-appointed window-sill herb collection: unbeatable basil is great to grow and easy to keep, just remember to water.

This tried and tested recipe uses a handful of large fresh basil leaves (30 to 40), 25g grated parmesan and 25g grated pecorino cheese, 50g pine nuts and 50–60ml good olive oil, plus seasoning.

Traditionally made by hand with pestle and mortar as Fidget is demonstrating, for busy folk the food processer is allowed. Crush or whizz the basil with the cheeses and the pine nuts, adding olive oil a little at the time to achieve the desired consistency. Season to taste.

Trofie pasta is de rigueur of course (if you can find it), but you can use your pesto with other types of pasta too. Well done lad. What – you can’t fork your trofie because your arm hurts? That’s a shame. Still, we’re pleased to confirm on your behalf that it was definitely worth the effort and quite, quite delicious!