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.
Learn something - " 'The best thing for being sad,' replied Merlyn, 'is to learn something. That is the only thing that never fails. You may grow old and trembling in your a...
19 hours ago