Sesampesto (sesame pesto)

Method

1. Toast the sesame seeds in a dry pan over medium heat, stirring constantly, for about 3 minutes, until a shade darker and smelling distinctly toasted. Watch closely near the end, since they go from toasted to burnt quickly. Let cool for a few minutes.
2. Blend the toasted sesame seeds, basil and garlic until mostly fine.
3. With the blender running, drizzle in the olive oil and lemon juice, blending until it comes together as a thick, spreadable paste.
4. Season with salt.

Notes

• Toast the sesame seeds yourself, don’t skip this. Raw sesame seeds taste flat and slightly bitter blended straight into a pesto; toasting develops the nutty depth that carries the whole dish.
• Watch the seeds closely once they start colouring. The gap between perfectly toasted and burnt is short, and burnt sesame turns acrid rather than nutty.
• Let the seeds cool a little before blending. Blending them straight from the hot pan can wilt the basil prematurely.
• It keeps for a week in the fridge under a thin layer of oil, or freezes well in small portions.

Ingredient substitutions

• A mix of white and black sesame seeds gives a more visually striking pesto without changing the flavour much.
• Parsley can stand in for basil for a milder, more neutral pesto.
• A little tahini stirred in gives an even deeper sesame flavour and a smoother texture.