Pesto Recipe at MyDish

Pesto

4 stars based on 3 reviews Rate this Recipe

Method

  • Combine all the ingredients into a large food processor and pulse until very fine. Slowly start adding in the olive oil. You are looking for a consistency that is not runny but not too stiff. It is difficult to let you know exactly how much we are talking about here - gauge how much to use by comparing it to the consistency of shop bought in a jar - then make it slightly looser than that as a guide.

  • Once made divide into containers (I pack mine into small tuperware boxes) and freeze what you are not going to eat now.

  • Some people might think that I have gone overboard on the garlic but I happen to like the big taste and this is a big flavoured pesto.

    • Tips

    • I tend to make things in bulk. Once a month I make pesto and freeze it. It comes in very handy if you are looking for an easy supper dish, just cook pasta and add pesto or if you need something to add into tomatoe soup to make it zing. I find that it is a useful thing to have in the freezer.

      If I have had too much to drink the night before I love spreading the uncooked raw pesto on toast. Fantastic but not if you want to kiss anyone later that day as your breath will stink of garlic.

    Comments Add your comment

    • I tried this fab Pesto recipe last Saturday evening and all my friends loved it - thanks.

      by Chardash on Wed Jun 1 2011   reply to this comment

    Ingredients

    • 1 Head of garlic peeled
    • 4 small bags of pine nuts that supermarkets sell
    • 2 Big bunch's of fresh basil
    • ½ Kilo Parmesan cheese. freshly grated
    •  Extra virgin olive oil
    •  salt and pepper

    By Views 1094  Added Fri Aug 14 2009


    Everyone loves pesto so why buy it when you can make it yourself. It really takes no time at all.

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