Good Morning to you,
A few weeks ago, I shared with you how easy it was to increase your supply of basil plants, by rooting stems in water. See here.
Well now is the time to do something with those plants before the mornings become any colder and we lose our basil plants to the morning frosts.
Pesto which you make yourself has a far superior taste to anything you can buy in the shops, and of course the added bonus is that you know exactly what has gone into yours....no additives, which can only be good.
This is such a simple recipe. The hardest thing for you to do, is use your arm muscles to finely grate the cheese and use the gas hob to toast the pine nuts, then the food processor does the rest.
2 large handfuls of fresh basil leaves
1 or 2 cloves of garlic
(depends on your taste)
50g pine nuts, lightly toasted
100g parmesan cheese, finely grated
1/4 pint of olive oil
Sea salt and pepper
Lightly toast the pine nuts in a dry pan.
(Do not add oil)
Keep a sharp eye on them, because the pine nuts will brown very quickly and are easily burnt.
Toss a few times until lightly golden
Place the basil, garlic and pine nuts into a blender.
Pulse a few times until the ingredients are finely chopped.
Add the olive oil and pulse again.
If you prefer a looser consistency, add more olive oil at this point.
Add the sea salt and black pepper
Add the grated Parmesan Cheese
Pulse again, until fully incorporated
Just as an added extra, you know my love of lemons, well I must confess I do add a squeeze or two of lemon at this point, but this is optional.
Taste to check the seasoning, add more if required.
Now , your pesto is ready to use. It really is that quick.
I put my pesto in a jar, which has been sterilised and I also add a layer of olive oil on the top.
Keep the pesto in the fridge until needed.
Just as an added note, remember pesto has a very strong flavour, so use sparingly as you can spoil your dish by using too much. As I am always saying with cooking, it's easy to add a little at a time, but you can't take away.
Take care and I'll see you later in the week.
I shall be joining,