Basil Pesto
Place 2 packed cups of basil leaves, 2 large cloves garlic sliced, 3/4 c olive oil, 1/4 c grated parmesan, salt and pepper and 1/4 c toasted pinenuts or walnuts or cashews (pinenuts are sooo expensive I used cashews). Puree to form a smooth paste. Store in fridge or freezer. Unless you cover it with a bit of olive oil in the fridge it will oxidise and the top will go brown.
Yummm like you I love basil pesto. Try freezing it in iceblock cubes then you can use it all year round, it keeps really well. I don't know what recipe you use but I use an Alison Holst one and it doesn't need nuts of any sort, which makes it even cheaper. Cant wait for mine to grow big enough to do next year's supply
ReplyDeleteWell done you. Looks yummy.....
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