Rob and I love to cook and, mostly, we manage to cook meals from scratch. Our boys can be fussy eaters but one meal they both love is pesto pasta: whole wheat fusilli with a dollop of pesto – until recently, we bought it as it was easier and we believed it was pretty healthy.
I read an article by Which? that changed my mind about shop-bought pesto. Reviewing standard pesto from seven supermarkets, they found all had added ingredients to bulk it out – among these were bamboo fibre, water, sugar and potato flakes. They often replaced traditional ingredients with cheaper alternatives: sunflower oil for olive oil; cashew nuts for pine nuts.
Reading this motivated me to find out how I could make my own pesto. I found a few recipes which I tweaked until I had a version I was happy with.