Nerida’s Pesto

pesto1In our culinary garden here at Chefmasterclasses.com, we just harvested a huge amount of beautiful basil. I LOVE the smell (and taste) of basil and couldn’t bear the thought of any of it going to waste. So I got out my food processor and made the easiest, and yummiest pesto.
  • 2 – 3 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/3 cup extra virgin olive oil (I prefer Cobram Estate Lemon infused)
  • 1/3 mixed nuts. (Traditionally you’d use pine nuts – but I like the variety of flavours & textures from using mixed nuts).
  • 2 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste and a squeeze of fresh lemon.
Place everything into the food processor and blitz until it is paste-like, but make sure you leave some texture to it.
Enjoy!

1 Reply to "Nerida's Pesto"

  • comment-avatar
    Sue coyle February 18, 2014 (10:54 pm)

    Thanks Nerida-was looking for a yum pesto to use up all the basil growing in the garden! This sounds perfect!

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