This is a simple way to ensure you're family or yourself, is getting the VERY BEST & FRESHEST of ingredients in your Pesto, helping your food to taste that little bit more tremendous, without ANY additives :)
De-skin & end all cloves of garlic.
Remove or cut long ends from the Parsley
Remove or cut extra long ends from the Basil - keep some of the stalk, as it still contains alot of that wonderful Basil aroma & flavour
Along with the pine-nuts, put all ingredients into a large blender, & blend adding the Garlic Olive Oil as you blend.
The mix may not actually start to emulsify properly, until the correct amount of oil has been added, & then, be careful, as once it starts to come together, it can do quite quickly.
Once you are happy with the consistency of your delicious Home-Made Pesto, firstly, pour into a sterilised re-sealable jar (Moconna & Jam Jars are a good substitute,) & then top up with Plain Olive Oil, so none of the pesto is un-covered. If any of the pesto is not covered with the oil, it will tend to dis-colour & taste slightly bitter after only a couple of days.
When you use your pesto to cook your delicious meals with, if you need to top the jar up with more Olive Oil to make sure there is none exposed, this is absolutely suggestable.
Store in the Fridge & use liberally, in soups, stews, pastas, smeared on &/or in Roasts (depending on the type of Roast,) in curries, on grilled protein & vegetables, in salads & salad dressings, even a light smear on a scrumptuos sanga is devine :)
BE EXTREMELY PROUD OF YOURSELF FOR MAKING A DELICIOUS & HEALTHY NORMALLY STORE BOUGHT PRODUCT, THAT TASTES EVEN BETTER THAN THE STANDARD BRANDS. WELL DONE :)
Nutritional analysis per serving (30 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Please store in the fridge, & remove Pine-Nuts if you have a serious Nut Allergy. The Pesto is still delicious without the Pine-Nuts. Mabye subsitute it for some lemon zest, or a little fresh chilli, or a little more Ginger even. Experiment; it's YOUR Pesto after all!!! :)
When blending the pesto, just ensure the blades are not getting caught up by any of the herb stems. When checking ANYTHING inside your blender, ALWAYS SWITCH IT OFF @ THE POWER POINT FIRST, BEFORE STICKING ANYTHING INTO THE BLENDER, FOR CHECKING OF CONSISTENCY, CATCHAGE, ETC.
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