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Monday, March 17, 2014

Basil Pesto

3:54 AM

Basil pesto can be used as an accompaniment to many roast dishes but it also tastes delicious stirred through a big bowl of pasta.

Ingredients:

  • 45g (1/4 cup) pine nuts

  • 1 1/2 cups fresh basil leaves

  • 2 small garlic cloves, halved

  • 60g (3/4 cup) shredded parmesan

  • 5 tablespoons olive oil


Instructions:

  1. Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.

  2. Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.


Notes:

To freeze half (for up to 4 months): Transfer half the pesto to a small airtight container and smooth the surface. Drizzle with olive oil to cover. Label, date and freeze. To thaw: Place in the fridge for 3-4 hours or until thawed. Stir to combine.

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