I was thinking if I would almost be considered a food snob if I would prefer to make my own pesto rather than buy it from the shop? I don't think I am that bad yet. Maybe when I can't bring myself to buy bread anymore, I might have some issues then, lol.
This recipe is a bit of a go with the flow type, so just taste along the way.
Big Bunch Basil
2+ Garlic Cloves
Few Sprigs of Parsley
1/4+ cup Pine Nuts
- Place basil, rough chopped garlic, parsley and pine nuts into food processor. I have done this many times with the Tupperware Happy Chopper (small quantity) and Turbo Chef too. Process till a nice finely chopped consistency.
- Grate in parmesan cheese and add a good 1/2 cup oil. Process again.
- Taste to see if you need salt, pepper or any more of the other components: cheese or nuts.
- Add more oil and process until you get to the consistency that you like.
- This will store well in fridge, just put a layer of olive oil on top to stop from browning. ALTHOUGH why waste a good thing? My batch went straight into a snappy bag, flattened and 4 sections formed with my fingers, then straight in the freezer. Happy Days.
Rocket Lettuce & Cashews
Watch this space, now inspired to come up with some more variations.
- Parmesan Cheese freezes well, so there is no reason not to have it in your home. Use from frozen. Store back in freezer. I freeze alot of things.
- Buy pine nuts on sale. They are a great pantry staple in our home. So yummy on salads.