Pesto! Pesto! Pesto!

17 Apr

It’s that time of year again, autumn is well and truly upon us, and it’s time to harvest the Basil crop and make a years supply of Pesto!

Check out the video, and, the pics and recipe below it for more detail. Forgive the excess back lighting, still working on that side of video production!


2 Cups tightly packed basil. I’ve got a massive crop of Chervil, so I’ll test it out as a substitute and see how it comes up.  Stay tuned to find out how it goes!

2 Cloves of Garlic

1 Cup of Extra Virgin Olive Oil

30g of Pinenuts. Ask for the Organic ones at Naturally on High they’re expensive at $60 a kilo, but the quality is outstanding. If you have any left over you can Smash out a Pumpkin Risotto and wack ’em on the top.

60g of cheese 2/3 Grana Padana and 1/3 Pecorino. Get it from the Mediterranean Wholesalers on Sydney Road, Brunswick, if you’re in Melbourne.

Pesto Ingredients

Pick, Wash and Spin Dry your Basil.

Basil Pre-Harvest

Basil Close-up & PersonalBasil Washed & Spun Dry

Work out how much you’ve got and then for every 2 cups dry toast 30g of Pinenuts in a pan. Be mega careful to keep the nuts moving and to not let the pan get too hot. These babies will burn if you turn you’re head for 2 seconds. Set aside to cool.

Pinenuts Dry FryingToasted Pinenuts

Peel 2 cloves of Garlic for each 2 cups of basil.

Garlic Heaven

Throw the Basil, Pinenuts and Garlic into a food processor (.. if you want to be a martyr you can use a mortar and pestle).  Add 1 cup of Olive Oil for each 2 cups of Basil and blitz.

Basil Pesto Close Up

Pour blitzed ingredients into a bowl, add 60g of grated cheese 2/3 Grana Padana and 1/3 Pecorino and mix well.

3kg of Yummy Basil Pesto

TOP TIP:  If you have excess, portion it out into ziplock bags and freeze so that you have a stash for the rest of the year.

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