Pesto From The Garden Recipes

PESTO

Steps:

• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

GARDEN HERB PESTO

Steps:

• Put the herbs, crème fraîche and Parmesan in a food processor and whizz together. Add the pine nuts and pulse so they are just a little chopped. Season really, really well, then divide what you want to freeze between ice cube trays using a couple of teaspoons. Wrap in cling film and freeze.
• Cook the pasta following pack instructions. Drain, then stir in fresh pesto. If using the frozen cubes, pop 1-2 pesto ice cubes per person into the pasta pan. Tip the drained pasta back on top, put the lid on and leave for 10 mins. Stir the melted pesto into the pasta, then serve topped with more Parmesan, a few pine nuts and extra herbs, if you like.

PESTO FROM THE GARDEN

Steps:

• Put basil into mini processor, a cup at a time, pushing down as needed, until smooth.
• Add pepper, pecans, garlic, and salt. Process some more.
• Add oil a little at a time and process until consistancy of whipped butter.
• Add the cheese and process again.
• Pack into sterile jars and top with thin layer of olive oil.
• Refrigerate, then enjoy!