OH MY GOD.
You know I love pesto? I might have mentioned it like once
before.
Well, I kind of stumbled upon a way to make it even better.
Pepperier and lovelier and smoother. This makes an incredible pasta/pesto
lunch. And honestly, it couldn’t be easier to make, like before, it is about
prepping the ingredients briefly and then throwing it all in a food
processor. One trick I learned was to
pour oil over the top of the pesto to make it “keep” longer.
I currently have a little pot of this in my fridge
(emergency pesto!) and I can’t see that changing in the future. I find it so useful for quick dinners and
lunches – cook some pasta, stir through some pesto when the pasta is drained
and still hot, sprinkle over some pine nuts and chilli flakes. I also love
throwing some peas in there. Perfect!
Again, this is taken from the series “Nexus 5: My DSLR got
stolen” so I am showcasing some quality phone pictures.
Makes a small tub of
pesto
Ingredients
- 100g rocket
- 25g pine nuts
- 60g hazelnuts
- 1 garlic clove
- 30g parmesan
- ½ lemon, juice
- 100ml olive oil, approx
- Salt and pepper
Method
Toast the nuts in a pan on a medium heat for a few minutes.
In a food processor, add the rocket, nuts, garlic, parmesan
and blitz to a thick paste.
Squeeze in the lemon juice and pour in a few slugs of olive
oil. Season well.
Blitz again until you have a smooth puree. Add some more
olive oil until you get to the desired texture.
If storing for use later, I put in a small Tupperware and
poured a tablespoon of oil over the surface.
Stores in the fridge for a week or so.
Oiled up and good to go. |
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