I've had enough Basil-gluts now to say with some confidence, I have a pretty decent Pesto recipe under my belt. It's all about balance with Pesto - the right proportions of acid from lemon, sweetness from Parmesan and pine nuts, and punch from garlic. Plus super fresh, home-grown Ligurian Basil, where at all possible! Even if you haven't got home grown basil, a home made pesto using any fresh basil cannot compare with the slurry that comes in a jar. So simple but somehow rather splendid. #easydecadence | This recipe is so simple you really want quality ingredients; it's a celebration of these simple flavours, so choose those that shine.. Makes approx 1 small jam jar.
1. Add the basil, Parmesan, Pine nuts, and garlic to a food processor and blitz in bursts, till you have coarse crumbs. 2. Season with lemon juice and S&P then blitz again, adding the oil in stages, until desired consistency is achieved. EASY! Serve stirred through fresh Spaghetti, and ideally, accompanied by a large glass of Chianti Keep any leftover pesto (unlikely) for about a week in the fridge, keeping the surface covered in oil. |
1 Comment
3/2/2020 12:41:57
Thank you so much for allowing us to know this recipe you have here. I must say that I am not really into this, however, my dad asked me to prepare something special for him on his birthday and I really think that this one is perfect for him! I can't wait to see how surprised and happy he will be once I show him this. He is a simple guy who knows how to appreciate things which is why I know that he will love this for sure. Again, I would like you to know how grateful I am for what you have done here. Please continue to help us with your amazing recipes!
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