Basil Pesto Top anything with it!
16 Feb
Basil Pesto
This is In Season’s twist on a traditional Italian sauce – pesto. Originating in Genoa in northern Italy – hence the classic pesto alla Genovese, pesto is pasta’s best friend. Whether it’s simply mixed into spaghetti or transformed into rich, creamy fettuccine sauce using double cream; the pairing is always perfect.
Of course, pesto has other yummy uses – as a spread for toasted bread, as a marinade or crust for grilled meats or seafood, as a robust dip; even as a sauce for pizza crust!
As it is with all recipes, the best pesto is made using only quality ingredients. Get the freshest basil and garlic; use a block of Parmesan cheese, not the pre-grated varieties; and, use an excellent brand of olive oil.
While you can make small amounts of pesto using a mortar and pestle, the most convenient way is using a food processor. Make a large quantity and store in the refrigerator for future use. The pesto will keep well for months; just remember to store in a sterilised, airtight container and keep the surface covered with thin film of olive oil.
Ready In: 15 Min
Serves: 16
Ingredients:
3 packed cups fresh basil leaves, roughly torn
6 cloves roasted garlic, peeled
1 cup chopped walnuts, toasted
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 cup olive oil
Method:
1. In a food processor, combine all ingredients, except olive oil. Blend for 30 secs.
2. Slowly add olive oil to mixture, pulsing to incorporate. Be careful not to puree or over-process, as the best pesto has a slightly coarse consistency. It shouldn’t be blended until entirely smooth.
3. Store in a sterilised, airtight container and keep the surface covered with thin film of olive oil.
Recipe provided by In Season Magazine. For more recipes, go to www.douglatt.com.
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Fantastic tips! I am moving hopefully next month and have just printed this page to get started… Thanksman and van