Hey Pesto…….!

Those of you who have already read my ‘About Me’ page will know how much I love Basil, if he was ever naughty he was indeed called ‘Pest-o’!

Basil is without doubt the undisputed king of herbs, big in leaf and big in flavour. Pesto makes full use of basil by giving it and it’s dishes the full-blooded royal treatment it deserves. Always perfect with pasta, also great as a base for bruschetta or even drizzled over Caprese Salad (tomatoes & mozzarella). Why not try it over boiled new potatoes or as an accompaniment to meat or fish – anything goes. Pictured above with casarecce pasta mixed with freshly steamed French beans.

Ingredients

4 garlic cloves

30g (1 x large herb packet) fresh basil

5ml (1tsp) heaped salt flakes

40g pine kernels (pine nuts)

50ml Extra virgin olive oil

50g freshly grated Parmesan cheese

Method:

  1. Put the garlic and basil in a mortar and add the salt, using a pestle begin to grind to a paste.

pesto 1

2. Add the pine kernels and reduce further, slowing drizzling in some olive oil

pesto 2

3. Add the Parmesan cheese and continue to grind with the pestle adding enough oil to achieve a very smooth and silky brilliant green sauce.

pesto 3

pesto 4

  • Alternatively place all ingredients in a food processor and whizz until smooth

 

 

 

 

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