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Season: Summer, Autumn, Winter, Spring
Serves: Makes 1 cup
This classic condiment is very well known. I have included my recipe here for easy reference. Kitchen gardeners always have heaps of basil and will want to make at least one large jar of pesto each season.
- Food processor
- Screw-top jar
- 1 cup firmly packed basil leaves
- ½ cup extra virgin olive oil, plus extra to seal
- ¼ cups pine nuts
- 2 cloves garlic, crushed
- Sea salt
- 60 grams parmesan, grated
What to do:
- Put basil leaves, olive oil, pine nuts, garlic and salt in a blender or food processor and blend/process until smooth. Stop the machine once or twice and scrape down the sides with a spatula. When evenly blended, scrape the green paste into a bowl and stir in cheese.
- Spoon pesto into a clean and dry 250 ml-capacity screw-top jar. Press down with the back of a spoon to ensure there are no air pockets and seal with a film of olive oil. Store in the refrigerator.
This recipe is from Stephanie Alexander's Kitchen Garden Companion (Penguin Lantern 2009).
© Stephanie Alexander Kitchen Garden Foundation 2011 (except where otherwise indicated). You may copy and communicate this material for non-commercial and educational purposes provided you retain all acknowledgements provided with the material.