Author Topic: Basil Pesto  (Read 6716 times)

Offline Lucyluu

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Basil Pesto
« on: March 11, 2012, 02:43:17 am »
Basil Pesto
Makes approx 250 grams/ enough to fill a vegemite jar. :D
Ingredients
4 to 6 Large garlic cloves, peeled
60 grams roasted cashews
25 grams of parmesan cheese, grated.
85 grams of fresh basil leaves (washed and dried thoroughly)
1 teaspoon salt
190 grams of olive oil
black pepper to taste
Method.
Place garlic and cashews into a dry bowl. Zap on turbo about 2 to 3 pulses until coarsely chopped, ( until it looks a bit like burghal ).Set aside.
Place basil leaves along with the oil into TMX  bowl, turbo 3 to 4 times until smoothe. Add garlic,nuts and parmesan cheese, mix on speed 3 to 4 for 5 seconds.
   Stir through cooked pasta or it can be spread on tomato and/or salad sandwiches instead of butter or margarine. It's even nice over steamed new potatoes.
Yummo!  ;)

Chief cook and bottle washer

Offline CreamPuff63

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Re: Basil Pesto
« Reply #1 on: March 11, 2012, 02:50:57 am »
thanks LL was just looking at my huge basil bush today and thinking about pesto
Non Consultant from Perth, Western Australia

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Offline chicksta44

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Re: Basil Pesto
« Reply #2 on: March 11, 2012, 04:18:30 am »
oo... i've not seen a recipe with cashews in it before. I thought everyone always used pine nuts. I might have to try this this afternoon. I too have loads of excess basil which looks like it mihgt be sgtarting to turn to seed.

Offline SueJen

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Re: Basil Pesto
« Reply #3 on: May 18, 2012, 07:34:36 am »
just made this recipe using macadamia nuts. As the macadamias were fresh, from a friends tree, dried roasted them first. Only used one garlic clove. Tastes great.
“Our lives begin to end the day we become silent about things that matter”. - Martin Luther King, Jr