Pesto is one of those sauces that are always a treat. It is easy to prepare and inexpensive to make from scratch, much unlike the varieties found in supermarkets. Many brands now use sunflower and canola oils in place of good quality olive oil, and also include dairy by products, such as Parmesan cheese. The beauty of homemade basil is that you have full control over the quality of the ingredients, and it takes just a few minutes to prepare.
Below is my recipe for a simple, garlicky basil pesto, which you can adjust to your own taste.
If you’re missing the cheesiness, you may want to experiment by adding some nutritional yeast, and decreasing the amount of salt stated. I haven’t tried this before – we’d sprinkle some over our cooked pasta for that cheesy flavour – but I imagine that it could work well in the pesto itself.