Christmas has passed, I am feeling well fed (positively tubby), my pantry is stocked with everything you can imagine and my fridge looks like a tornado went through it. This morning I began the cleaning and sorting process in attempt to get some order back into my kitchen. I hate waste and I was determined to use all the fresh produce before it spoilt – mainly herbs. Today my choice of herb was basil and I thought a jar of pesto might be in order.
Pesto originates from Genoa, it has a powerful flavour that is best suited to milder flavoured, starchy foods such as pasta or gnocchi. It also works well on grilled pide – topped with boccocini and tomato, on lamb, chicken and grilled vegetables such as eggplant and zucchini. As you can see its applications are endless and with a jar of this herby accompaniament at hand you will never be short of something to liven up your meal. I am going to pop some on a grilled baguette topped with goats cheese and continue my (post) Christmas eating. Delicious!
1 cup of well packed basil leaves
1/2 cup of extra virgin olive oil
3 tablespoons of pine nuts
2 cloves of garlic, crushed
a pinch of salt
60 grams/2.11 ounces of best quality freshly grated parmesan cheese
Blend basil, oil, pine nuts, garlic and salt until smooth. This can be done in a blender, food processor or with a large mortar and pestle. When evenly blended, scrape into a bowl and stir in the cheese. Store, covered in a thin layer of olive oil in a screw top jar.
Notes: Pesto kept in a screw to jar with a thin layer of olive oil should last for several months at least.
Source: Stephanie Alexander, The Cooks Companion
© 2010, Michelle. All rights reserved.
Fantastic!!!