Wednesday, 27 July 2011

Pesto Sauce

The garden that I am able to raid in exchange of some labour (my Dad' pride and joy) is not doing so well this year. It was been hot and an unusually long dry spell that has been withering the plants away. But this morning to my surprise, there was about 4 cups basil leaves at my disposal.

So pesto was on the menu.


Preheat the oven to about 200 degrees F and slowly toast about 1 cup of pine nuts.

Meanwhile, clean and add the basil in the food processor with about six large cloves of garlic, 1/4 cup of freshly grated parmesan cheese.

By the time you have the cheese grated and the basil washed the pine nuts should be ready.

Blend all the ingredients together while slowing pouring 1 cup of good olive oil into the food processor. Season with freshly ground salt and pepper.


And it is that simple!

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