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. 




Ingredients
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. 

Notes:


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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