Wednesday, April 18, 2012

Basil Pesto

Nothing says summer like basil, even when it's already half way through autumn. While we are still having lovely warm days, the nights are getting cooler, and the basil was starting to look a little weary. Pesto is the perfect solution!

My recipe is done by feel:
A colander full of basil (or a bunch, if you've bought it)

Handful of pine nuts
Handful of Parmesan
A couple of cloves of garlic
Pinch of salt
Olive oil

Whiz your basil, nuts, cheese and garlic in a food processor until finely chopped. I use a mini processor as there isn't much bulk, so it works a bit better. Add in some oil to get it to the consistency you want, and thrown in a pinch of salt.

If you aren't going to use it straight away, put it in a container or jar, and cover with a layer of olive oil to keep it green. Then put it in the fridge or freezer until you are ready to use it. It's a great back-up meal when you're in a bit of a hurry. Yum!

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