Basil pesto (makes +- 200g)
A delicious sauce for savouries. And so so easy to make
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Ingredients:
2 cloves garlic, crushed 1/4 cup walnuts/pine nuts 1/2 cup grated parmesan/pecorino cheese 2 cups fresh basil leaves 1/2 cup olive oil salt and pepper to taste Method: Put garlic and nuts in a food processor and pulse a few times Blanch basil leaves (see tips on how to do it) Add cheese and basil and pulse a few more times Gradually add the olive oil and process until smooth (or until desired consistency is reached) |
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tips
* Can toast nuts to increase the nutty flavour
* Blanching leaves: Submerge leaves in boiling water for 5-10 secs (or until the leaves start wilting). Then plunge into ice water.
This helps makes the colour brighter and it will last slightly longer
* When storing, add a bit of olive oil on top so that the pesto is covered
* Can be stored in the fridge for up to two weeks. Can be frozen for up to a month
* Blanching leaves: Submerge leaves in boiling water for 5-10 secs (or until the leaves start wilting). Then plunge into ice water.
This helps makes the colour brighter and it will last slightly longer
* When storing, add a bit of olive oil on top so that the pesto is covered
* Can be stored in the fridge for up to two weeks. Can be frozen for up to a month
