Thursday, 12 April 2012

Pesto

Basil is one of my favourite herbs. Besides its delicious flavour, it offers many health benefits including anti-inflammatory and anti-bacterial properties. This is a traditional pesto, but you can vary it by substituting different herbs and nuts (eg rocket and hazelnuts, mint, parsley and pine nuts or coriander and walnuts.)


Ingredients:
60g parmesan cheese, cubed
1 clove garlic
50g pinenuts, toasted
1 cup firmly packed basil leaves
80g olive oil
sea salt and pepper
extra olive oil

Method:
  1. Place parmesan cheese and garlic into TM bowl and mill for 8 seconds/speed 8.
  2. Add toasted pinenuts into TM bowl and grind for 5 seconds/speed 7.
  3. Add basil, olive oil and salt and pepper to TM bowl and with dial set to closed lid position, pulse Turbo button 3-4 times until you have a smooth paste.
  4. Spoon into a clean, airtight container and seal with a film of olive oil.
  5. Serve tossed through cooked pasta or add spoonfuls on top of vegetable and big hearty soups.

2 comments:

  1. Hi, what exactly do you mean "seal with a film of olive oil"? How long will it keep? Thanks!

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    1. Hi, once you've spooned it into a container or jar, simply pour a thin layer of olive oil over the top to cover it which helps to keep it fresh for longer. I would use it up within a week, however it gets eaten here pretty quickly. xx

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