This is a collection of recipes I have created for my family. Click on the hyperlinks I have created for quick reference to frequently used recipes and youtube videos on the blog. Please subscribe or follow by email if you like what you read and, feel free to comment.
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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
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.