Zoodles with home made pesto (and pesto pizza)

I mentioned the other day that despite my coriander failure (repeated), my mint and basil plants have been going crazy. The mint I made jelly with to have in the fridge as condiment (do love that word) to have with sweet or savoury stuff. You can read about it here if you wanna see the recipe.

But basil – oh basil! How I love basil! It was with great excitement that I harvested the basil so I could make up a big batch of pesto. Pesto I love. Store bought pesto from a jar, I do not love. It tastes somehow insipid or synthetic.

Not surprising really. Most pesto sauces in a jar do have real basil and Parmesan in them, but they also have “flavourings” (whatever that means) and potato flakes, lactic acid and yeast extract and other fillers and preservatives.

Homemade pesto is so simple and clean and wonderful. It just tastes like healthy. Of course you can have it with any pasta, but I have it with zoodles (spiralised zucchini noodles) to be extra righteous.

For the pesto, it’s a pretty basic, tried and tested recipe:

  • 2 cups fresh basil leaves
  • 1/4 cup toasted pine nuts
  • 1/3 cup Parmesan
  • 1/2 cup olive oil
  • 2 cloves garlic
  • Salt and pepper to taste

Whack all the ingredients in a whizzer and….er….whizz it all up. Serve with pasta or zoodles. Done.

Here’s something else I love though. Use pesto instead of a tomato base on a homemade pizza. Add bacon bits, pine nuts, red onion and feta. Stick in the oven as normal. When it comes out, squeeze a bit of lemon over it and add some rocket leaves. It makes a different kind of pizza that is just ah-MAZ-ing. It has all those sweet, sour, salty elements that just makes you want to eat more, drink wine and hit the couch to binge watch The Good Place…..or is that just me…..?

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