Summer has truly come to an end in Cape Town. The last of my basil had to be picked today since it was on its way to be tough and slightly bitter.
As I picked the the fragrant green stems, my thoughts reverted back to my junior year abroad when I visited friends in Florence. We would go to some adorable little trattorias where homemade spaghetti would be gently tossed in a mouth-watering green sauce better known as pesto. What I did not realize then was how easy it is to make pesto and how easy it is to store it.
[b]Basil pesto[/b]
Prep time:
Total time:
[i]A fast and easy way to keep the taste of summer basil going all year round.[/i]
Ingredients
- [b]Makes 1 cup[/b]
- 3 tbsp pine nuts
- 2 cup fresh basil leaves
- 1 clove garlic
- pinch of salt
- 1/4 cup grated parmesean
- ½ cup olive oil
Instructions
- Place all ingredients except for oil and parmesan in the food processor.(You can use a blender but I find the consistency is not ideal).
- Combine until a lumpy paste begins to form then slowly add the oil in a steady stream.
- Add the cheese.
- Once all is well combined, place in a jar in refrigerator, topped with a thin layer of olive oil or put pour into an ice cream tray, freeze and place cubes in a container to use when needed.
- The pesto will store in the fridge for a few weeks and in the freezer for a few months.
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