Pesto

I love Stephanie Alexander’s pesto with a few tweaks… here is my sure-fire version.

Ingredients:

1 cup well packed basil leaves (I jam packed my cup – pushing down the leaves with every new layer)
1/2 cup extra virgin olive oil
3 tablespoons pine nuts (toasted on a dry frying pan until golden)
2 cloves garlic
salt
60g Romano Cheese (grated)

Method:
Blend or process basil, oil, pine nuts, garlic and salt until smooth. Scrape pesto into bowl and stir through parmesan.
Add a little water and stir through hot cooked pasta.

Serving Suggestions:

• Exchange the pine nuts for cashews and double the quantity. This is a great consistency for dip.
• Marinate a lamb rack with pesto and cook as usual.
• Spread pesto on fresh bread and top with sliced tasty cheese. Grill until cheese has just melted. Season to taste.
• Soften with some cream and stir through pasta.
• BBQ field mushrooms and allow to cool. Coat in pesto and serve as a side salad.
• Delicious over baked potato

I absolutely love fresh Basil and I think this pesto recipe really preserves the flavour and aroma of the herb.