This popular sauce is, of course, perfect for steaming hot pasta – but what about as part of an antipasto plate with feta or goats’ cheese, roasted capsicum and garlicky bruschetta? Or even added to a toasted cheese sandwich mmmmm… And the Quick part? At school we usually work the children’s muscles in pounding the leaves, but here is a no-fuss food processor option for home… I mean, why bark when you have a dog? Woof.
Fresh from the garden: basil, garlic
Recipe source: Melissa
What to do:
- Wash and carefully dry the basil, picking off the leaves and discarding the stalks. Weigh to make sure you have the correct amount and then wash in cold water in a big bowl and spin dry thoroughly.
- Weigh then grate the parmesan.
- Heat the frying pan on a medium heat and lightly dry-toast the pine nuts, shaking regularly so that they don’t burn.
- Peel the garlic clove, chop it into small pieces and place in the bowl of the food processor with a good pinch of salt. Blend these to a paste and then add the pine nuts and blend again. Stir in the parmesan.
- Tear the basil leaves and put them into the mixture. Blending, gradually pour in all the olive oil. Scrape down with the spatula once or twice.
- Taste for salt and adjust if necessary.
- Serve, or if using later, spoon into a jar, pour in a thin layer of olive oil to cover, add the lid and refrigerate for up to 3 or 4 days.
Notes: With what else can you use pesto? What also goes with well with basil? Why do we toast the pine nuts? What could you use instead of pine nuts?