Basil Pesto
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It's hot! 45 degrees hot, that's really really hot! And my basil is dying, or was close to it, I revived it several times by drowning it in water 3 times a day, but the ambient heat had it wilting, so it's time to turn it into one of my favourite things - pesto!
I love the fragrant, fresh, earthy aroma and taste of basil pesto - used simply in a bowl of pasta, spread on pizza as an alternative to tomato sauce or dolloped elegantly onto a seafood canape, it enhances the most simple of ingredients.
Use this as a basic recipe, but if you prefer less garlic, or more cheese, simply add to taste. And you can freeze it, just pop it into ice cube containers, freeze, then pop cubes into a plastic freezer bags - it isn't as good as fresh pesto, but it's not far off.
Basil Pesto
- 3 cups loosely packed basil leaves
- 3 cloves garlic, chopped finely
- 1/2 cup olive oil
- 1/2 cup pine nuts
- 1/2 cup parmesan cheese
Method
- Toast pine nuts over a low heat in a pan for a few minutes until just starting to colour.
- Quite simply...pop all of the ingredients into a food processor and blend until well combined, but still a bit chunky.
