Fresh Pesto Food

PESTO

Steps:

• Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
• Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
• Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
• Drizzle in some oil - you need just enough to bind the sauce and get it to an oozy consistency.
• Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
• Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it's not essential.

THE BEST BASIL PESTO

Steps:

• Peel and bash the garlic in a pestle and mortar with a pinch of sea salt.
• Pick the basil leaves and add with the pine nuts, and pound to a coarse paste.
• Muddle in the extra virgin olive oil and finely grate and stir in the Parmesan, adding a splash of water if you like it a little runnier, then continue bashing and pounding until smooth.
• Have a taste and season with salt and black pepper, if needed. For a lovely creamy finish, try crumbling in and stirring through a cooked Jersey Royal. Serve with grilled meat or fish, or simply stirred through pasta - delicious!

BASIC PESTO

Steps:

• Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
• With the machine running slowly dribble in the oil and process until the mixture is smooth.
• Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

HOW TO EASILY MAKE PESTO FROM FRESH BASIL

Steps:

• Pick the leaves off of the stems. Discard any flower buds, stems or leaves that aren't in good shape. All we want are leaves; small, medium or large; as long as they are a healthy green, not brown or molding!
• Wash the basil. Just wash them in a large bowl under cold water, no soap!
• Chop the pine nuts and garlic in the food processor. If you don't have a food processor, you can use a blender.
• Add the basil leaves, lemon, and olive oil and chop. Stuff the basil leaves (in small batches) into the food processor and chop them into the garlic, olive oil and pine nuts.
• Chop the mix until it forms a thick, smooth paste.
• Add the grated Parmesan cheese to the food processor and blend! IMPORTANT NOTE: if you intend to freeze the pesto, leave the cheese OUT and add it when you thaw and use the pesto.
• Add 1 teaspoon of sugar or Splenda to the batch to bring the flavor alive. (Optional).
• The pesto will keep in refrigerator for about a week, or you can freeze it and it will last for 3 to 6 months.
• Serving? Most people serve it over pasta or use it to season fish and chicken dishes.

FRESH PESTO

Steps:

• Toast the almonds in a dry frying pan. Tip into a food processor with the basil, Parmesan, garlic and some seasoning. Whizz together while slowly pouring in the olive oil.
• Keep in a sterilised jar with a little extra oil to cover the top, in the fridge for up to 2 weeks.

FRESH BASIL PESTO

Steps:

• Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper.

CLASSIC PESTO

Steps:

• Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.

FRESH PESTO

Steps:

• Combine the basil, pine nuts, garlic, and oil in a food processor and blend until a paste forms.
• Add the Parmesan cheese, Pecorino cheese, salt, and pepper and pulse until smooth.
• This is a crucial moment for your pesto, as you need to season with salt and pepper. Keep in mind that Parmigiano and Pecorino are both dry and salty cheeses, you have to taste your sauce a few times in order not to go overboard when you are seasoning it.
• Cover the pesto and keep in the refrigerator until you're ready to use it.
• Mix the pasta and the pesto, serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a drizzle of olive oil.

FRESH PESTO AND TOMATO SALAD

Steps:

• Lay the tomato slices out on a plate with the ends just overlapping.
• Drizzle the fresh pesto liberally over the tomato slices.
• Scatter with your toasted pine nuts and enjoy.

BASIL PESTO

Steps:

• Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
• If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
• If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.