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Saturday, 15 October 2011


I love pesto season. To be successful with pesto, you really need to taste it and adjust the ingredient levels until you reach your desired result - it is a tasty but fickle beast. It is also quite versatile too, try using different nuts, add in some rocket, use some chilli, use a different cheese (Mersey Valley Classic would be great) or, as a mate of mine does - add in some sour cream. Throw pesto through pastas, in with sauteed mushrooms, use on sandwiches, add to gravy, use as a marinade, or eat it by the spoon full.
The main tips I have to offer however are; use the best oil you can afford, use heaps of Parmesan, use lots of pine nuts and, if using a few days later it may need some more oil.

1 bunch of basil, leaves stripped
3 cloves garlic
Slices of Parmesan
Porcini salt
Rind of 1 lemon
Juice of 1/2 a lemon
2 or 3 tbs extra virgin olive oil
1/2 packet of pine nuts toasted

Blend it all. Check for seasoning adding more of what is lacking.

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