karohemd: (Chef)
My organic box this week had surprise free basil (and garlic). Far too much basil for just flavouring or decorating a dish with and it wouldn't have kept so there was only one option: pesto.
Ingredients:
bunch of basil, washed
garlic (to taste, at least two cloves)
heaped tbsp pine kernels (toasted/dry fried)
grated parmesan or pecorino (to taste, about 1 tbsp)
a good extra virgin olive oil (enough to make a slightly runny paste)

Method:
Blitz all the dry ingredients in a food processor, adding the olive oil in stages until a fragrant, slightly runny paste has formed. A good tablespoon full will flavour one portion of pasta. You can keep it in a jar with a screwtop lid in the fridge for a few weeks but make sure to keep it topped up with olive oil so it doesn't dry out and go off.

Wow

6 Apr 2007 04:19 pm
karohemd: (Chef)
I just made some pesto (my new mini food processor/stick mixer ftw) and I think I need another bunch of basil because it's a little bit strong on the garlic side (more like an allioli with some basil and parmesan) but damn it's GORGEOUS! I will never buy pesto in a jar again (especially as I can't seem to find the really nice Genoan anymore). The problem is that for a portion of pasta you only need a heaped teaspoon full or so, so I'm not sure how long it'll keep.

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