Hey Pesto!

The basil growing in a tyre in my garden is bolting to seed now.  But I  have enough to make pesto.

I have some pine nuts and I have just got some Romano from Woollies.

  • 2 cups packed with fresh basil
  • 1 tsp white wine vinegar
  • 1/2 cup freshly grated  Romano cheese
  • 1/2 cup cold pressed extra virgin olive oil
  • 70g  pine nuts lightly toasted in a dry pan on medium heat. Do not burn them.
  • garlic cloves, minced or chopped fine
  • 1/8 teaspoon rock salt
  •  a grind or three of  black pepper
  1. Pulse the basil and white wine vinegar in the blender
  2. add garlic and pulse
  3. add pine nuts and pulse
  4. add the oil and the rest of the ingredients and pulse a bit more

Should get almost a 300g jarful out of that.  If I can keep my fingers out of it.



About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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One Response to Hey Pesto!

  1. Alan says:

    Lesson. Strip the leaves from the stalk. Basil is not like parsley. The stalk does not chop or blend well. It is fibrous like hemp.

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