Pesto
By Tasteyg
- 30 Nov, 2009
- 5 likes
Basil, garlic, toasted pine nuts, salt and olive oil... yummmmmmm!!!
As per Amy request:
My uncle showed me how to make this years ago. This was a small amount that I made. Let say two large handfuls of basil (no stems). I rinsed the basil and threw it in the salad spinner to take off excess water ot towel dry it. I rough chopped the basil and put it into a food processor, could use a blender as well or do the whole thing by hand like my uncle does. I toasted about a 1/4 a cup of pinenuts, careful they burn easily. Cool and set aside. Add to food processor when cooled. Could used whatever nut you liked I supposed, for instance walnuts would be a good alternative. I rough chopped a clove of garlic or two, depending on how much garlic you like. Add this to food processor. A good pinch of salt, less is better than more, you can always add more later to your taste. Last but not least a good olive oil or whatever you've got. I eye this, till it makes a thickish liquid, not too runny. Use quick short pulse on food processor to blend, scrape down sides if needed. Tastes better after the ingredients marry for a day or so, but is pretty darn good as soon as your done :) Hope this helps... if not, I'm sure there are one million recipes online :) Some people also use, parmesan or ramano cheese (probably no more than a 1/4 cup), I would micro plane it and reduce salt if you want to include the cheese.
Comments on this photo
Been eating it on sour dough baguette...yummmmmmmmm!
30 Nov, 2009
Yummy! Love it very much! Looks tasty!
30 Nov, 2009
That looks gorgeous , I would like to try it .. I love Basil .. do you have the recipe for this one Tracy ?
30 Nov, 2009
It's very easy Amy... but I don't really follow a recipe. I'll add a description on the process above.
1 Dec, 2009
Thanks again Tracy , I like these tried and tested recipes that have been family favourites , I love pesto so I hope to make some of this before xmas ...
How long do you think the pesto will keep in a fridge ?
1 Dec, 2009
As long as you don't contaminate it w any foreign stuff and have enough oil in it... you'll finish it way before it goes bad :)
1 Dec, 2009
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But where's the spaghetti?
30 Nov, 2009