Local tomatoes with home made basil pesto
June 19, 2009
Keep it simple & fresh.
Home made pesto:
- 2 bunches of fresh basil
- 1/4 cup of fresh parm
- hand full of toasted pine nuts
- 2-3 cloves of garlic
- fresh ground pepper, salt to taste
- about 1/4 cup of extra virgin olive oil
put all ingredients in your blitzer, except for the olive oil. give it a rough blitz… add the olive oil slowly and check the consistency every now and then. Dont over mix. substitute the basil for arugula or other herbs, substitute the pine nuts with walnuts…or mix! anything is possible. Store in your fridge & so long as you cover the pesto with oil every time you use some, it will keep quite some time.