A Place of Learning: For Natural Learning

Find me on Facebook



Presto Pesto

You will find that your garden can pump out more produce than you can fathom what to do with. That is why Pesto was invented. Traditionally, basil is used for pesto, but you can use whatever herb or leafy green you have in excess – just give it a whirl.
You will need:
3 C fresh Basil (or spinach, parsley, or...)
2 cloves of garlic (or more),
1/2 C cashew nuts (any favourite nuts will do)
1/2 C parmesan cheese grated, or chunky
1/2 C olive oil
salt to taste

Put all ingredients in the blender and blend until smooth.

A sneaky way to knock back that raw garlic flavour (if you so desire), is to chop and lightly fry the garlic before putting it into the blender.

A quick note, basil and any leafy green for that matter, oxidises quickly so when the pesto is in the jar, the top layer will go a darker brown/ green. This is ok. It just means that your own pesto is not loaded with preservative (yippee). You can also prevent this by adding oil to the top of the pesto.

If you always use a clean spoon to dip into your pesto, it will last in the fridge for a week or so - that’s if you don’t eat it first! It can also be frozen.


© 2011. Web design by Cerulean