Posted by: michelenel | 12 February, 2012

Hey Pesto!

My daughter Louise-Anne found this recipe on the internet and passed it onto me when I complained that all the Pesto in the supermarket was made with cashew nuts and her hubby is allergic to them; so I couldn’t buy any in case he was accidentally contaminated!  I know how easily this can happen because I have a deathly allergy to all seafood.

I raced out to gather the necessary ingredients and in no time at all we were very flush with bottles of the stuff – so much in fact that I had to give some away as well as freeze some.  Definitely a worthwhile endeavour and one to do again.

Here’s how…..

Pesto Sauce (

50g pine nuts large bunch of basil
50g Parmesan (or vegetarian alternative) 2 garlic cloves
150ml olive oil , plus extra for storing

1)    Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.

2)    Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.

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