Pesto is so versatile – as a dip, a spread or on pasta. It lasts for a good week in the fridge. It\’s actually not my favourite thing (I find it oily and cheesy) but the rest of the family digs it and it\’s quick. When basil is growing in the garden, it\’s a good emergency food (i.e. the cupboard is bare). An easy camping meal too.
Incidentally, I don\’t buy grated Parmesan anymore because they all seem to have anti-caking agents added. Check it out next time you look. Instead I buy a block of Parmesan and push it through the grating disc on the food processor. (I am not a fan of grating things the manual way.) While I\’m at it, has anyone ever seen a brand of organic Parmesan? [wpdiscuz-feedback id=\”auxouceoyw\” question=\”…in Australia, that is….\” opened=\”0\”](Comments?)[/wpdiscuz-feedback]
Use a stab mixer or food processor to pulse the following together – unless you actually prefer smashing stuff in a mortar and pestle:
- 2 bunches of fresh basil leaves
- 1 cup grated parmesan cheese.
- a good lug of olive oil
- optional: 1 pitted olive
- half a cup of pine nuts, toasted on the stovetop (no oil) first for best flavour. Alternatively, use flaked almonds (slightly cheaper) but these are defintely better toasted
- 1 clove garlic (roasted would be divine but never happens)
- salt, to taste