Basil pesto
March 9, 2011 in Healthy eating
We have mountains of basil and what better to immortalise it somewhat than to make piles of pesto and freeze it.
And yes! It freezes very well and doesn’t brown at all.
Basil pesto
2 large handful of basil leaves
3 garlic cloves
1 chunk of good parmesan about the size of your palm
Juice of a large lemon
100g toasted slivered almonds
Olive oil
Salt
Pepper
A pinch of sugar
Blitz it all together! Use enough olive oil to make it wet but not runny.
Try my Asian-style spicy pesto for some more firey pesto fun.
Tips:
1. You can use different types of nuts – as you see I used almonds, they are much cheaper than pine nuts and work just as well.
2. I believe in using the best parmesan and olive oil that you can find, it really makes a difference.
I literally take out a small bakkie a week and keep it in the fridge. It makes a great quickie pasta, potato, sandwich spread or add to other sauces to jazz them up. Also a great topping for meat, fish, and chickie.
I’m hoping to make enough to last me through winter – just say ‘hibernating squirrel’.
xx
pinkpolkadot said on March 9, 2011
I love making my own pesto,but because the pinenuts are so expensive, I hardly ever make this!! Will definitely try it with almonds!!
Foodandthefab said on March 9, 2011
I freeze the Princess pesto tubs- nice reminder to make my own and freeze. Never used almonds before, will give it a try! Thanks.
Sous-Chef said on March 9, 2011
Like PPD I don’t make pesto because of the cost of the pine nuts, I shall be trying this, thanks.
tandy.sinclair said on March 9, 2011
awesome
I love the use of almonds instead of pine nuts!
salewine said on March 23, 2011
We have you on our blog roll – perhaps you could reciprocate? Love the blog
pinkpolkadot said on March 27, 2011
Hi Caro – I hope the little ones are well?
Did you see Zelia’s post on Sheep offal? I know she is not a food24 blogger, but really think this post is absolutely excellent and something that should be treasured for the future?
Please read it, I am sure you will enjoy it thoroughly. Here is the link: http://blogs.women24.com/zelia/skaap-afvalsheep-offal
Moonz said on April 10, 2011
What a fab recipe!!! Thank you Caro.
Been so long since I’ve visited – so catching up with you. Hope you’re well?
Love your Hummus recipe!!
susinoll said on April 14, 2011
Could you please give me tip that the Pesto does not get mouldy so quickly. More oil? More salt? Even in the fridge my Pesto does not last longer than 3 weeks. Any ideas?