Basil Pesto

Pesto is so good and so easy to whip up! This recipe makes about 3 jars for your fridge…. or for giving friends. Rustic amounts as I am a rustic cook.

4 densely packed cups of basil.

1.75-2 cups of lightly roasted macadamias,

15- 20 cloves garlic peeled,

juice of 1/2 large lemon,

2 cups of local extra virgin olive oil.

1-2 teaspoons of garlic salt or just sea salt (Indian Ocean sea salt)

Place all ingredients in your food processor then blend/whiz all together. The pesto should not be too thin or too thick… you can add at first one whole cup of oil, then add the second cup as you blend so you get a good consistency.

Put it in clean jars and top with a little oil to seal. Keep refrigerated. Serve with Fine Food of Margaret River’s freshly made pasta and a hard cheese ( Cambray Manchego or Heidi Beccorino)… or on  toast/bruschetta, crackers and cheese…top a delicious soup…. so much goodness. Totally locavore recipe… low food miles!

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