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.
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
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.
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’.