Home made pesto
Making pesto at home is so easy! I freeze my pesto in small portions and the fresh recipe has limited shelf life.
Equipment
- Food processor or blender
- 1 Chopping board
- 1 Sharp knife
- 1 Frying pan
Ingredients
Pesto
- 100 grams basil lightly chopped
- 50 grams pine nuts toasted - hazelnuts and cashews work equally well
- 50 grams grated parmesan roughly grated or chopped
- 100 grams olive oil (approx)
- 1/2 lemon juiced
Instructions
Pesto
- Use a food processor blender to make the pesto
- Lightly toast your nuts. Pre heat a frying pan without oil. Place the pine nuts in the pan and move around with a wooden spoon or similar ensuring they become golden not dark. You can also toast them in at 180°C for a few minutes. Set aside to cool.
- Put the nuts into the processor and pulse a few times.
- Add the parmesan and pulse a few times
- Add the basil and pulse again. Then add the oil little by little. It will be very thick. Add the lemon juice. Add more oil it becomes a spreading consistency.
- Check for flavour. It may or may not need a little salt and pepper
- Store in the fridge for a few days in a jar. It freezes very well in small portions.
Tried this recipe?Mention @Breadbakerdani or tag #SevernBitesBreadmaking!
