Chunky Rustic Pesto

by bfbaker

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There is nothing better for a quick and cheeky dinner than a pasta/pesto medley and, as with most things, making your own is far superior to popping open a jar! This’ll take twenty minutes tops and you’ll have a divine dinner before you know what’s happening.

I’d never really considered the old pestle and mortar too much in the kitchen before – mainly because ours is full of cracked black pepper, pretty much permanently – but this recipe has been the changing of me. From now on I endeavour to use these wee tools a little more.

There are no exact measurements for this recipe as it’s just one of those imprecise arts that relies on how much pasta you have and how you like your pesto to taste. I made about 400g of tagliatelle with the following recipe but, as I said, add and subtract as you see fit!


3 cloves of garlic

50g pine nuts

75g grated parmesan

2 large handfuls of fresh basil

1 handful of rocket

1 handful of watercress

Extra Virgin Olive Oil

Salt and cracked black pepper to season

  1. Pop your pasta in some water on the hob.

  2. Crush your garlic then place in the mortar with a little glug of oil and grind with your pestle until it’s a nice garlic paste.

  3. Add in your pine nuts, basil and a little more oil. Once your basil is well and truly smashed and bashed up add in your watercress, rocket, more oil and the parmesan and then beat it all together a little more.

  4. Finally, season with salt and pepper, drain your pasta and coat with your pesto. The heat from the pasta will gently cook the leaves in your pesto and you can scoff it all down.