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Our handmade Basil Pesto

At The Hungry Guest we take pride in making as many of the products we sell ourselves at our production kitchens. That way we can ensure we know where the ingredients are from and exactly what goes into making them. Our range is always expanding and includes everything from jams to granola, chutneys to tomato ketchup and ready meals to cooking sauces.

We also make an array of tapenades and pestos each week, one of these being the extremely popular basil pesto. To prove just how handmade our products are we thought we would share with just how we make it. From scratch, by hand, in our own kitchens.  Unfortunately we cant capture the incredibly intense smell of fresh basil leaves but hopefully you will experience that yourself when you buy this yourself.

We start with around 1 and a half kilos of fresh basil leaves. This is enough to make 28 of the tubs we sell in our shop. This photograph gives you a good idea at just how much that is! To ensure the consistency of the pesto is just right the both the stalks and leaves are chopped before being placed into a food processor; everyones favourite kitchen appliance, the MagiMix!

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The fresh basil is whizzed up in small batches with garlic cloves and toasted pine nuts before being transferred to a large bowl ready for mixing with the remaining ingredients.  Lemon juice is added along with copious amounts of olive oil and seasoning before another stir to combine.  The smell by now is overtaking all the other cooking aromas in our kitchens and it is tempting not to tuck in already! But we are not quite there as there is one more, very important ingredient to add.

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Parmesan, or to be more exact nearly 1kg of parmesan! Grated and poured onto the mix before the final stir to ensure everything is well combined. And there you have it, Hungry Guest homemade basil pesto. Serve with one of our breads as a dip, drizzle over a salad of Nutbourne tomatoes or if you are like us, you can just eat it off a spoon straight from the tub as a really indulgent treat.   For a quick and easy midweek meal why not try our simple Pasta Genovese recipe.

If that is not enough to wet your appetite then you can watch our short video on the different stages here.

Basil Pesto, handmade by The Hungry Guest from Hungry Guest on Vimeo.

High Rollers
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Roasted Potatoes

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New Potatoes

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Sweet Corn & Wild Rice

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Herb Couscous

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Creamy, Crunchy Coleslaw

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Raw marinated Fennel

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Butterbeans & Gorgonzola

with Rosemary & Pancetta

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Aubergines & Tomatoes

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Marinated Red Cabbage,

Cox Apples, Liquorice, Orange

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Baked Beetroot

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Baby Spinach, Haricots Verts

Mange Tout, Roasted Hazelnuts & Mustard dressing

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Roasted, Spiced Butternut Squash

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Soups

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Winter Warmers

Chicken & Mushroom Pie

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Lamb & Mint Pie

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Beef & Stilton Pie

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Chicken, Ham & Leek Pie

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Chicken Tagine

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Fish Pie

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Beef Bourguignon

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