Sunday, 24 July 2011

Recipes - Basil Pesto

Who doesn't love a good pesto?  Great as a dip, mixed through pasta, served with meat or fish and even stuffed inside chicken.  It is so versatile and delicious. 

4 cups basil, stems removed 
1 clove garlic, chopped
1/2 cup pine nuts
1/2 cup parmesan, grated
1/2 cup olive oil
salt, to season

Step 1 - Toast half the pine nuts in a dry pan or under grill
Step 2 - Combine basil, garlic, all pine nuts and parmesan in food processor and process until well chopped. 
Step 3 - Add oil, season with salt and process until well combined, scraping down sides half way through.
Step 4 - Taste for seasoning and add more salt or olive oil if required. 


Good quality ingredients, especially olive oil is imperative for this dish

Do not season with pepper.

To store, transfer pesto to an airtight container and drizzle with a thin layer of olive oil before attaching lid.  Store in fridge for 2-3 days. D not freeze.

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