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Don’t ask me why but I decided to document the making of some pesto today. Yeah I know, I could have been cleaning the chimney or getting a career or something useless but what the fuck, I just couldn’t help myself.

There are no measurements used, just rough handfuls and ‘she’ll be right’ amounts. I mean, how can you go wrong with parmesan, pine nuts, olive oil, garlic and basil? They’ll all so tasty so here goes…

The basil has been growing on our front porch and was starting to look a bit leathery and tired so it got a jolly good pruning. As such, the basil is a bit tough and has heightened aromas of mint and aniseed so I thought I’d throw in a green chilli and let it duke it out in the flavour fight.

The food processor used is an old cheapo with blunt blades but it’s been serving me well these last few years and makes a mean humus.

All the bits and pieces.

All the bits and pieces.

First roast the pine nuts in a good heavy skillet over a low heat. Do not leave unattended them nuts aren't cheap!

First roast the pine nuts in a good heavy skillet over a low heat. Do not leave unattended, them nuts aren’t cheap and burn easy!

All done and nicely browned.

All done and nicely browned. Go and pick the basil leaves and give the pine nuts some time to cool otherwise they might cook your pesto. You can use the basil stalks to flavour that nice italian ragu you’ve got on the go for dinner.

Take the seeds out of one green chilli.

Take the seeds out of one green chilli. Don’t pick your nose or have a scratch until you wash up after. And never use vinyl gloves because them’s for wooses.

Give it a chop, my blades ain't that sharp.

Give it a chop, my processor blades ain’t that sharp.

Some organic garlic.

Some organic garlic, yeah the expensive stuff.

The tasty duo, not so finely  grated cheap parmesan.

The tasty two, not so finely grated cheap parmesan and lovely roasted pine nuts.

All in to the food processor. Hold the parmesan. Zippity zip on pulse then add in some olive oil to a dipping a rough'n'ready thickness.

All in to the food processor. Hold the parmesan. Zippity zip on pulse then add in some olive oil to a rough’n’ready thickness. Somehow I lost the picture of the olive going in. No need to use expensive olive oil for this. You won’t be able to taste it because of all the super amazeballs flavours already in there.

Then add parmesan. If you are using the good stuff make sure you grate it really fine 'cos it's pretty pricey stuff.

Then add parmesan. If you are using the good stuff make sure you grate it really fine ‘cos it’s pretty pricey stuff.

Give it a few quick zippity doo dahs on pulse.

Give it a few quick zippity doo dahs on pulse.

Decant into sealable container and add some more olive oil to give it an airtight topping coat.

Decant into sealable container and add some more olive oil to give it an airtight topping coat.

Hey pesto and there you have it! Half a tub of instant flavour and garlicky goodness to use however you see fit.

Hey pesto and there you have it! Half a tub of instant flavour and garlicky goodness to use however you see fit.

Now go and wash your hands and remember do not buy that stuff in the super market that’s been shipped half way around the world from Italy and doesn’t even have pine nuts in it. They use cashews instead. Pine nuts are expensive I know but if you shop around you will find better deals. You may of course substitute basil for coriander and more chilli or just add basil and some mint. This culinary kryptonite will keep for a few weeks as long as the top is sealed with oil and you wipe off the old pesto around the sides of the jar. Mine never lasts for more than a week because I eats it all.

Pesto is good for just about anything; stews, pasta, sauces, salad dressing, toast, pizzas, soups, sambos etc.

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