The Best Pesto

Gorgeous Garry is a horticulturalist, and loves doing things with plants. I don't do plants, but I do love what GG produces in the garden and hence have become very proficient in watering said plants.

So, on Sunday, GG was out in the garden, pulling out the summer crop of now spent tomatoes and capsicums and replacing with some delicious (and fast growing apparently) beans and snow peas and rainbow chard. To make room for the chard, our prolific crop of basil had to go. And where does basil go when it comes out of the garden? Into pesto of course.

I've made plenty of pesto in my time, but I recently read somewhere not to toast the pine nuts. So this time I tried it out and I think it works better. The raw pesto didn't taste as good as usual, not as full flavoured or as "tasty" I suppose, but when I mixed it in with some fresh pasta it was definitely better.

I know blogs are about pictures as well as words, but I seem to find myself eating the products before photos are taken... here's last night's dinner.

Basil Pesto

4 big handfuls fresh picked basil leaves
1/2 clove garlic, finely chopped
1/2 cup pine nuts (toasted or not toasted)
olive oil
salt and pepper
1/2 - 1 cup grated parmasan cheese (1/2 cup if not so finely grated, more if needed to taste)

Throw the basil, pine nuts and garlic into a food processor (or use a mortal and pestle if you're a traditionalist!) and process until chopped finely. Add in oil to moisten (I guess about two tablespoons). Stir in parmasan cheese, salt and pepper and add more oil to make into a nice saucy consistency. Taste to make sure it's got enough salt and a good balance between basil, cheese and nuts.

Pour into a small jar and cover with oil to prevent it discolouring. Will keep in the fridge for about a week. Cover with more oil if you use some to keep it nice and green.