Thursday, May 19, 2011

Hey Pesto!

We had a bumper crop of Basil this year, and with winter setting in we had to harvest the last of fragrant green leaves… But what to do with so many? Basil Pesto!

Our basil bush.



Simple recipe:

4 cups fresh Basil eaves, packed
1 cup freshly grated Parmesan or Pecorino
1 cup extra virgin Olive Oil
½ - 1 cup Nuts of your choice (we used pine nuts)
4- 5 garlic cloves, minced
Salt and freshly ground black pepper to taste

In a food processor combine the Basil, Nuts and Garlic.
Pulse until all the ingredients are finely chopped and mixed together.
Slowly pour in the Olive Oil while the food processor is still on.
Add the cheese and combine well.
If the mixture looks a bit dry, add some more Olive Oil.
Season to taste with salt and pepper.
Bottle in a sterilised jar or serve immediately. 

  • You can really get creative with pesto, try different combinations of cheese and nuts, and add some of your favourite spices. Even try different herbs.
  • Once you’ve bottled your pesto, top it with olive oil to prevent it from going black.

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