Pesto is easy to make and deliciously tasty! This is a fab recipe. All you need is a food processor . . .
Ingredients
3 - 4 cups of lightly packed basil leaves
1 cup of parsley
4 cloves of garlic
1/4 - 1/2 cup of parmesan cheese
1/4 cup of pine nuts, almonds or walnuts
1/2 - 1 cup of olive oil (you can also use corn oil, whatever that is)
Approx 1 tsp salt
Method
1. Place basil and parsley into food processor with the peeled garlic cloves, parmesan and the nuts.
2. Using oil, process the leaves, adding up to half a cup of oil until they are finely chopped.
3. Keep adding the oil until the mixture is a dark green paste, just liquid enough to pour. Smell the fresh basil to remind yourself that you are alive.
4. Add salt to taste.
5. Store in the fridge, in a glass or plastic container with a lid. Cover with baking paper before you place the lid on to stop garlic smells in the fridge.
6. Use the pesto within 3 months. You can freeze it (wacky!) for longer.
7. To stop it turning black on top, keep it well covered with olive oil at the top.
3 - 4 cups of lightly packed basil leaves
1 cup of parsley
4 cloves of garlic
1/4 - 1/2 cup of parmesan cheese
1/4 cup of pine nuts, almonds or walnuts
1/2 - 1 cup of olive oil (you can also use corn oil, whatever that is)
Approx 1 tsp salt
Method
1. Place basil and parsley into food processor with the peeled garlic cloves, parmesan and the nuts.
2. Using oil, process the leaves, adding up to half a cup of oil until they are finely chopped.
3. Keep adding the oil until the mixture is a dark green paste, just liquid enough to pour. Smell the fresh basil to remind yourself that you are alive.
4. Add salt to taste.
5. Store in the fridge, in a glass or plastic container with a lid. Cover with baking paper before you place the lid on to stop garlic smells in the fridge.
6. Use the pesto within 3 months. You can freeze it (wacky!) for longer.
7. To stop it turning black on top, keep it well covered with olive oil at the top.
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