Look, I know you all know how to make pesto, but when I began this blog, it was so that I could easily find the recipes I use all the time - so this post is for me. Except there's one thing - can those of you that have been making pesto longer than I have tell me whether it freezes well?
I ordered a 200g bag of basil from my organic box this week, and it came yesterday - a huge bag of fragrant leaves. The recipe was on the bag ... only what blogger do you know follows a recipe exactly? This is not quite what was on the bag - quick, delicious, and in my fridge, because I don't want to waste it if it doesn't freeze well.
6 cloves garlic
200g pine kernels
200g freshly grated parmesan
olive oil - a good lot
salt and pepper (at the end)
Whizz everything except the salt, adding the oil in a drizzle until you get a smooth creamy liquid. Add the salt and pepper when you've got the consistency you want.
You could do this in a mortar, if you wanted to spend a little time pounding ... a job for sitting in the sun, I think.
Mine's in a lovely jar, and I covered it with a little oil to stop it discolouring.
PS We ate some for supper, the little bit I couldn't fit into the jar, neat, to accompany our vegetables. Alfred thought it was slightly too cheesy, Lucius and Lettice said it was perfect. I thought it was a beautiful shade of green, and that made Alfred laugh.
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