Many years ago, I had the privilege to taste an Italian friend’s homemade pesto, and it was absolutely – “homey”.
I was able to taste the love that went into it and that really topped it off!
She told me at the time, “It’s easy, just blend this and that together and stick the rest in the freezer.”
I never attempted because the Italians make it sound too easy!
If only I took her advice, I would have done this ages ago realising how truly easy it is!
As a bonus, minus the artificial flavouring and preservatives from store bought jars of pesto!!!
For Picnic at the Park on “World’s Day of Giving”, I made pasta enough for 60+ people and had an urge to make my own pesto to stir through.
The only thing that was a bit of a set back was the pricey-ness of the pine nuts – $4 for a quarter cup!
Growing your own basil will also help minimise the cost.
- “Mummy & Daddy can you please grow some in your herb garden among your spring onions and mints?”
1½ Cups Basil leaves chopped roughly
2 Cloves garlic finely chopped
⅓ Cups Parmesan cheese
¼ toasted pine nuts
½ extra virgin olive oil
1) Blend all ingredients except for the oil
2) Slowly pour oil in whilst continuously blending
3) Stop once you are satisfied with the consistency – shorter time for a more grainy pesto and longer for a smoother one
4) Mix with hot pasta and transfer remainder to jars or containers and put it in the fridge (keeps 3-4 days) or freezer (keeps one month).