Basil pesto

Here is another kitchen staple of mine.

I wish I made my own all the time but the truth is as easy as it is to make I often buy pesto.

But why? It's far cheaper and tastier to make your own!

Here is a 5 min recipe for a must have condiment which is sure to jazz up many a meal with ease.

Here are some  ideas w pesto . Please let me know if you have some more!

*Pesto base pizza, use pesto instead of tomato for your pizza sauce
* add pesto to pasta with chopped tomato, lemon zest, fresh chillies and extra finely diced Spanish onion and fresh herbs
* put pesto onto your roast veg 5 minutes before done for extra flavour (to save the colour don't cook the pesto too long)
* add pesto to hollandaise for a fancy change
* add pesto to pasta sauce near the end of cooking  -  (i often do this when i am short of fresh herbs at home)
* add pesto to fritters, rosti, pie filling or tarts i often serve pesto as a condiment with these meals too
* use the pesto in salad dressings
* marinate your meats with the pesto with some extra oil added
* make a coriander pesto and use it in a stir-fry
* add it to casseroles/tagines toward the end of cooking
* add some Greek yoghurt to make a fresh dip for veggie sticks
* fill vol au vents cases with a little pesto, half a cherry tomato and a baby bocconcini or many other combos
* coat cubes of roasted eggpplant and feta with pesto and to toasted ciabatta slices with the mix for a yum bruschetta

i could go on all day....

time to make the pesto already! :)

Here I have omitted cheese and used a few types of nuts to add the extra flavor, plus extra lemon juice for a bit of zing. You could try different nuts or add a few capers or some chillies or Parmesan. Use raw nuts rather than toasted or use roasted garlic rather than raw.

I have even added marinated artichoke hearts and caramelised onions to my pesto before with a bit of verjuice, given it an extra whizz with the blender and used it as a salad dressing.

So go on experiment! 

Ingredients
1 large bunch basil, leaves picked
3/4c to 1c extra virgin olive oil
1/4 c pecans
1/4c ABC paste
1/4 c lemon juice
3tspn garlic
S & P

Toast nuts In a dry fry pan shaking often until lightly browned, transfer to a dry tea towel cover with half the tea towel and rub gently to remove the flaky skins.

Put all if the ingredients except for 1/4c or oil and lemon juice in a food processor or blender, whizz until evenly combined

Check consistency , add more oil if required. Add lemon juice bit by bit to your taste.

Keep in an airtight jar in the fridge
I cover mine with a little extra layer of olive oil to help keep it longer and to keep it nice and green.

Should last over a week.

Xx Ba