Pesto Recipe (6)
serene56: For Faithe
1 bunch basil, leaves picked
2 cloves garlic
50g (½ cup) pine nuts, roasted
20g (¼ cup) finely grated parmesan
125ml (½ cup) extra virgin olive oil
Roughly chop basil then process with garlic, pine nuts and parmesan in a food processor until combined.
With the motor running, gradually add oil until well combined, then season with salt and pepper.
Makes 1 cup.
1 bunch basil, leaves picked
2 cloves garlic
50g (½ cup) pine nuts, roasted
20g (¼ cup) finely grated parmesan
125ml (½ cup) extra virgin olive oil
Roughly chop basil then process with garlic, pine nuts and parmesan in a food processor until combined.
With the motor running, gradually add oil until well combined, then season with salt and pepper.
Makes 1 cup.
Thankyou serene
how long does it keep for and what is the best way to store it?
In response to: For Faithe
1 bunch basil, leaves picked
2 cloves garlic
50g (½ cup) pine nuts, roasted
20g (¼ cup) finely grated parmesan
125ml (½ cup) extra virgin olive oil
Roughly chop basil then process with garlic, pine nuts and parmesan in a food processor until combined.
With the motor running, gradually add oil until well combined, then season with salt and pepper.
Makes 1 cup.
1 bunch basil, leaves picked
2 cloves garlic
50g (½ cup) pine nuts, roasted
20g (¼ cup) finely grated parmesan
125ml (½ cup) extra virgin olive oil
Roughly chop basil then process with garlic, pine nuts and parmesan in a food processor until combined.
With the motor running, gradually add oil until well combined, then season with salt and pepper.
Makes 1 cup.
In response to: For Faithe
1 bunch basil, leaves picked
2 cloves garlic
50g (½ cup) pine nuts, roasted
20g (¼ cup) finely grated parmesan
125ml (½ cup) extra virgin olive oil
Roughly chop basil then process with garlic, pine nuts and parmesan in a food processor until combined.
With the motor running, gradually add oil until well combined, then season with salt and pepper.
Makes 1 cup.
1 bunch basil, leaves picked
2 cloves garlic
50g (½ cup) pine nuts, roasted
20g (¼ cup) finely grated parmesan
125ml (½ cup) extra virgin olive oil
Roughly chop basil then process with garlic, pine nuts and parmesan in a food processor until combined.
With the motor running, gradually add oil until well combined, then season with salt and pepper.
Makes 1 cup.
In response to: For Faithe
1 bunch basil, leaves picked
2 cloves garlic
50g (½ cup) pine nuts, roasted
20g (¼ cup) finely grated parmesan
125ml (½ cup) extra virgin olive oil
Roughly chop basil then process with garlic, pine nuts and parmesan in a food processor until combined.
With the motor running, gradually add oil until well combined, then season with salt and pepper.
Makes 1 cup.
1 bunch basil, leaves picked
2 cloves garlic
50g (½ cup) pine nuts, roasted
20g (¼ cup) finely grated parmesan
125ml (½ cup) extra virgin olive oil
Roughly chop basil then process with garlic, pine nuts and parmesan in a food processor until combined.
With the motor running, gradually add oil until well combined, then season with salt and pepper.
Makes 1 cup.
you can make a rocket pesto with same formula..........pine nuts are extremely expensive and in a pesto.....any nuts actually do.....doesnt have to be the most expensive or tradional....walnuts go great.....once pesto is mulled together doesnt matter what nuts they are............NUUTTYY? GGOODNNESS i Am HuNgRy
Faithe: Thankyou serene how long does it keep for and what is the best way to store it?
I generally make the quantity above and eat it over a couple of days so I've haven't tried to store it really.
It does discolour on the top but once stirred, goes back to its original colour
Just got home from work, picked some basil and made a batch plus some pasta and I'm into it right now
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Created: Feb 2012
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1 bunch basil, leaves picked
2 cloves garlic
50g (½ cup) pine nuts, roasted
20g (¼ cup) finely grated parmesan
125ml (½ cup) extra virgin olive oil
Roughly chop basil then process with garlic, pine nuts and parmesan in a food processor until combined.
With the motor running, gradually add oil until well combined, then season with salt and pepper.
Makes 1 cup.