I’ve never made pesto before as a/ buying a bunch of basil in the supermarket is darned expensive and b/ I’ve never managed to grow much of it myself. Oh, how that has changed! I have a whole bushy row of shiny leafed lovliness in the poly tunnel that emits the most adorable scent of summer salads when it is watered of an evening.
Welcome to my new addiction…
2oz freshly picked basil leaves
1 large clove of garlic
1 tbsp pine nuts (Pine nuts are expensive, I will try this again using walnuts and let you know)
6 tbsp olive oil
Whizz up the oil, salt, nuts, parmesan and garlic to make an oily sauce (it smells gooood!) Pop a small handfull of leaves in at a time whizzing as you go until you’ve got something that looks like, well, Pesto.
Perhaps I needed to big it up a bit more than I did…
This should last a week in the fridge before growing fluff. To store it (unopened) for a little longer make sure the jar you use is sterilised and pack the pesto down to ensure there are no air pockets. Drizzle a little more olive oil over the surface to ‘seal’ it.
If you still want to be eating this stuff in December then make as above but omit the parmesan. Store in little tubs in the freezer and add the cheese once it’s defrosted and ready to go.
Pesto is obviously very tasty when stirred into pasta, but is also pretty darn good in a bacon butty or watered down with a little lemon juice and used as a salad dressing.
How do you eat yours…?