Wednesday, May 26, 2010

Hey Pesto!

Winter kicked Autumn out (quick smart) this year. Our balmy Indian summer has changed into a soggy wet week with phenomenal rainfall. So, out to the garden I go between showers and liberate the last of my basil which I was growing on to seed. Then I harvested the forest of dill. But even I could not deal with that much pesto. I rang the neighbours and duly dispensed food kits complete with the recipes and a bag of nuts to crack. I also, include the tip on how to store the pesto.

Recipe:
     • 2 firmly packed cups of any soft herb (basil, dill, parsley ...)
     • 2 cloves of garlic
     • ½ cup of olive oil
     • ¼ cup parmesan or tasty cheddar, finely grated
     • ¼ cup roasted nuts (walnuts, pine nuts, almonds, macadamias ...)
Place all ingredients in the food processor and blitz.

Top tip – Put the pesto in a large snap lock bag and spread it out flat then freeze in a flat position and break off the amount your require while frozen.

Favourite uses: as a garnish on top of soup, as a base for pizza, as an ingredient in savoury scones or muffins, as a dip with grissini breadsticks, as a hidden flavour boost when roasting vegetables.

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