31 Days of MOO No. 19 Simple Basil Pesto
This pesto is delcious stirred through hot, freshly cooked pasta and as an accompaniment to roast meats. Use it instead of butter on a salad sandwich or spread on foccacia or turkish bread and top with sliced tomato and cheese and heat in a sandwich press or frying pan.
Ingredients
1/4 cup pinenuts
1-1/2 cups fresh basil leaves
2 cloves garlic
3/4 cup shredded parmesan
1/4 cup olive oil
Method:
Toast the pinenuts until just turning golden. Watch them so they don't burn! Remove from the heat and let them cool for about 10 minutes. Put the pinenuts, basil, garlic and parmesan in the bowl of a food processor and process until everything is finely chopped. Again, watch and pulse if necessary, so you don't over process and turn the mixture into a paste. Very slowly drizzle in the oil, processing until well combined.
This pesto freezes for up to four months and keeps in the fridge for up to a week in an air-tight jar.
Notes:
If you don't have pinenuts, use almonds or macadamia nuts or cashews.
I use the shredded fresh parmesan cheese from Aldi.
Save the stems from the basil, chop and freeze them to add to pasta sauces and soups.
Ingredients
1/4 cup pinenuts
1-1/2 cups fresh basil leaves
2 cloves garlic
3/4 cup shredded parmesan
1/4 cup olive oil
Method:
Toast the pinenuts until just turning golden. Watch them so they don't burn! Remove from the heat and let them cool for about 10 minutes. Put the pinenuts, basil, garlic and parmesan in the bowl of a food processor and process until everything is finely chopped. Again, watch and pulse if necessary, so you don't over process and turn the mixture into a paste. Very slowly drizzle in the oil, processing until well combined.
This pesto freezes for up to four months and keeps in the fridge for up to a week in an air-tight jar.
Notes:
If you don't have pinenuts, use almonds or macadamia nuts or cashews.
I use the shredded fresh parmesan cheese from Aldi.
Save the stems from the basil, chop and freeze them to add to pasta sauces and soups.