Pesto served three ways + 1
- 02. Nov 2014
It’s pesto-time! Every year Ms Aitch winterizes the balcony and has a lot of basil to use. That’s why she creates different sorts of pesto, like basil/parmesan, sun-dried-tomato/parmesan, walnut/parmesan and thaibasil/peanut. The thaibasil-pesto is only for Ms Aitch because Mr El doesn’t like the taste of anise.
Ingredients
1 bunch of fresh basil
a handful of pine nuts (roasted in a pan without oil)
50g parmesan
olive oil
150g sun-dried tomatoes
50g parmesan
olive oil
100g walnuts
50g parmesan
olive oil
1 bunch of thai-basil
50g peanuts
50g parmesan
olive oil
Instructions
Put any ingredients into the blender and mix it until it becomes a creamy pesto. Fill the pesto in rinsed jars and cover it with olive oil. Keep it in a cool and dark place.
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