Can anyone tell me how to do... . maybe even Basil & garlic pesto. Thanks
Feb 23, 12:52am
larms1, here's the recipe that I've always used for basil pesto ... . .
Robyn Martin's BASIL PESTO. ¾ cup tightly packed fresh basil leaves = 45g 1 garlic clove pinch salt ¼ cup each of olive oil and toasted pine nuts 25g grated parmesan cheese
Place the basil in the bowl of a food processor or mortar. Crush and peel the garlic. Add the garlic to the basil with the salt and half of the oil. Process, or pound with a pestle, to a smooth paste. Add the pine nuts and remaining oil and process or pound until the nuts are lightly chopped. Add the parmesan cheese and process until mixed. This recipe makes about ¾ cup. Store extra pesto in the refrigerator for up to a week covered with extra olive oil. Alternatively freeze into small blocks or in ice cube trays. :-))
Feb 23, 1:13am
Many thanks 245sam
Feb 23, 1:23am
you're welcome larms1. :-))
Feb 23, 3:37am
Heres one that was on get growing on prime tv.
A FRESH BASIL PESTO RECIPE INGREDIENTS 2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan cheese or Romano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts or walnuts 2 - 3 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste Special equipment needed: A food processor METHOD Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil. ) Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes approximately 1 cup
Feb 23, 3:54am
#1 when you've made it, spread it on a toasted bagel & top with chopped tomato. It's so yummy! Also add parmesan to your pesto recipe.
Sep 1, 4:11am
Thanks 245sam, will try that recipe now we have a morter and pestle :)
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