It is even fine defrosted and served as a dip or spread (although you don't get that really vivid green that you get when it is freshly made).
This is a Jamie Oliver recipe that I use as a base for my pesto.
Basil Pesto Recipe
ingredients
• ½ a clove of garlic, chopped
• sea salt and freshly ground black pepper
• 3 good handfuls of fresh basil, leaves picked and chopped (I have bulked this up with rocket when I don't have enough basil)
• a handful of pine nuts, very lightly toasted (I have also used cashews which are really nice too)
• a good handful of freshly grated Parmesan cheese
• extra virgin olive oil
optional
• a small squeeze of lemon juice
Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.
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