Saturday, 16 February 2013

Everyday Pesto

I love basil! It's one of my favourite flavours and usually the first thing I get into when summer produce hits. This pesto can be used on veg, in salads, pastas, soups... buzz the ingredients in a food processor and you could put it on bread or crackers. Kyle loves it through a basic cheesy risotto with some roast tomatoes. It takes no time to make!
Rough pesto (adapted from Modern Classics: Book 1)
1 large bunch basil
1 clove garlic, crushed
1/3 cup parmesan, grated
1/4 cup pine nuts
Olive oil, to taste
  1. Toast pine nuts on tray in oven until golden. Set aside to cool.
  2. Roughly chop basil leaves. Add garlic and parmesan.
  3. Roughly chop pine nuts and add to mixture.
  4. Add olive oil until mixture is gently coated.

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