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A Starlight recipe. Pesto.

The herbs in my tiny garden are rampant – so its Pesto-time. I make two types one with sweet basil, the other with sage. They both stay fresh in their jars in the fridge for a month or so. Add to pasta and you have an instant and fragrant Italian meal.  The recipe below will fill one average jar.

Materials.

  • 2 good handfuls of solidly packed fresh Basil or Sage leaves.
  • 1 elephant garlic clove chopped.
  • 3 tablespoons pine nuts lightly toasted.
  • Generous ½ teaspoon of sea salt.
  • Several turns of black pepper.
  • Pinch of sugar.
  • ½ cup extra virgin olive oil.
  • Good handful of freshly grated parmesan cheese.
  • ½ stick of butter melted.

 

Method.

  1. Blend the first 7 ingredients in a blender(about 30 seconds, scraping down the sides). I try for a slightly rough texture but suit your own tastes as to smoothness.
  2. Add the grated cheese and melted butter and whirl for about another 15 seconds.
  3. Taste for smoothness, extra seasoning, or more oil. It should be thickly sloppy.
  4. Pour into glass jars, seal with cling film and store in the fridge for up to 4 weeks. They make excellent dinner presents as well I small glass jars!