Real Almond Pesto

Quick before the basil is all over! We had to harvest it, we were going away, pesto really is a great way to store it and like I said before, this stuff tastes great, so much better than the little plastic containers filled with green stuff in the shops.  I just hope it survives in the jars until I get home, to hedge my bets a few jars are in the freezer, I look forward to letting you know if this works out.  Righto, enough from me, rambling on.

This recipe is not exact as I have no idea how much basil you have, taste regularly and adjust as you go.

Real Almond Pesto

about 100g of almonds
lots of basil, perhaps 4 super large handfulls

1/2 cup canola oil (any neutral oil will work)
1/4 cup of white wine vinegar
1 clove of garlic 
75g grated parmesan
1-2 teaspoons of mineral salt
1/2 teaspoon ground black pepper

Place the almonds in a blender and whiz up until finely ground (you can use ground almonds).

Add all the remaining ingredients and pulse until a paste begins to form.  Taste and adjust the salt, pepper or olive oil.  Pulse and taste again and adjust again if necessary.
Continue to pulse until a good smooth texture is reached.
Spoon into sterilise jars and bang on the bench a few times to remove air bubble.  Pour a few spoonfuls of extra virgin olive oil over the top to further reduce the chance of air spoiling the pesto.  Seal and store in the fridge.

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