Pesto 3 ways (Makes 6 portions)

July 25, 2017

  

Pesto has always been a big family favourite.  There will always be fresh pesto in our freezer for them evenings we want something quick.  In the summer we grow the fresh basil and make batches of pesto to last us the winter.  Its quick, fragrant, tasty and very versatile.  I generally use either for pasta dishes or to top baked fish, there is no limit, apart from how much time you want to spend cooking verses relaxing for the evening. Make it in advance and forget about it until you have one of those evenings of ‘what shall I have tonight?’.

 

Green pesto (makes 3 small jars) - Original

  • 3 x 130ml jars / pots

  • 100g fresh basil

  • 40g parmesan

  • Optional - 25g pine nuts (cashews, hazelnuts and almonds work really well)

  • 2-3 garlic cloves

  • 2 to 4 tbsp. olive oil

 

 

Sun-dried tomato pesto (makes up to 3 small jars) - Intense 

  • 3 x 130ml jars / pots

  • 25g fresh basil

  • 40g parmesan

  • 30g sun-dried tomato

  • 20g pine nuts

  • 2-3 garlic cloves

  • 2 to 4 tbsp. olive oil

 

 

Grilled pepper pesto (makes up to 3 small jars) - Sweet 

  • 3 x 130ml jars / pots

  • 25g fresh basil

  • 40g parmesan

  • 300g Spanish red peppers (grilled, peeled and chopped)

  • 40g blanched almonds

  • 2-3 garlic cloves

  • 2 to 4 tbsp. olive oil

 

Method:

 

  1. Place all ingredients into the food processor aside from the oil and blitz,

  2. Whilst the food processor is gong, pour in the oil slowly, making sure the mix is not too dry, nor too wet.  It should be a thick paste consistency,

  3. Store into clean jars and place in the freezer.  Each jar will serve two people, however you can also use an ice tray (2 to 3 ice cubes per person),

  4. Will also plast in the fridge for around a week.  Make sure you top with oil.

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