Pesto

Maree   posted 04-12-98 
 
 This recipe is adapted from one found in Beverley Sutherland
  Smith's (1985) "Gourmet Gifts" 

  60 g. /2 oz. large white walnuts-Californian ones  
  2 tabs. pine nuts 
  1 teasp. salt 
  3 roughly chopped cloves of garlic 
  3 cups packed basil leaves, removed from stalks and picked over 
  generous sprinkle of ground black pepper 
  3/4 cup (6 fl. oz.) good quality olive oil 
  an additional 3/4 cup olive oil   
   

Place nuts, salt and garlic into food processor/ blender.  Process until becomes a fine mixture.  Don't over process or you'll end up with an oily mess.  You might prefer to leave some texture.  

Add basil leaves and process again; Scrape down sides.  Season with pepper. 

Trickle in oil with motor running (as for making mayonnaise); blend well. 

Remove to a bowl and stir in extra olive oil.  Place in clean, dry jars. 

Refrigerate or freeze.  Keeps for at least 6 months frozen. 

Don't forget to add the cheese prior to use. 
 
Remember that Australian tablespoons = 4 teaspoons (20ml) NOT the US/ 
European 3 teaspoons (15ml) so you'll need to take this into account. 

Return to Mimi's Archive Page