Fresh Basil Pesto 03/22/2010
Recipe - Fresh Basil Pesto Pesto is one of those ingredients you can use in a multiude of recipes from a quick chicken and pesto sandwich on freshly baked bread, to a Moreton Bay Bug and creamy pesto fettucine. When buying Basil try your local green grocer or farmers market as the freshness of the basil is very important in making the best pesto. 1 Bunch of basil - pick leaves from stalks 100grms pine nuts 4 Cloves of fresh garlic 150grms grated fresh parmesan cheese - pecorino if possible 250 mls extra virgin olive oil Salt & Pepper Place basil in blender with gaflic and pine nuts, blend for 30 seconds, scape down the sides of blender and add parmesan, continue blending adding olive oil until you reach a semi smooth consistency, add salt and pepper, if pesto seems a bit dry add some more oil and blend. Place pesto in storage container, will keep for approx a week in fridge. Tip cover pesto in storage container with a thin layer of oil to help it from discolouring. For a great treat at your next dinner party try making fresh Mayonnaise and finishing it with 2 tablespoons of pesto, use it on bruchetta with fresh tomato, or as a dip for fresh cut vegetables. CommentsLeave a Reply |
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