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.
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.