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Green Pesto

I have a basil plant that is growing faster than it can be eaten. So I decided to give him a haircut and make some pesto. This is the first time I’ve made pesto and was surprised at how easy it was to make.

To make about 150g you will need;

Two large handfuls of fresh basil
50g mature Parmesan
50g pine nuts (kernels will do)
75ml extra virgin olive oil
1 clove of garlic, chopped
Dash of lemon juice
Salt and Pepper to taste

Blend the garlic, pine nuts and crumbled parmesan together in a food processor until they resemble breadcrumbs.

Add the basil a small handful at a time until it is finely blended.

Add the olive oil a dash at a time until the mixture resembles a thick paste. You may find that you don’t need all the oil.

Add a dash of lemon juice and season to taste.

I would recommend that you use the sauce within 48 hours, or you can freeze for later use.

Red Pesto

I also had some sun dried tomatoes in oil that needed using up so decided to make some red pesto as well.

To make approx 300g you will need;

250g sun dried tomatoes, drained (keep the oil for later)
50g mature Parmesan
25g pine nuts/kernels
1 clove of garlic, chopped
Handful of fresh parsley
100ml olive oil (use the oil from the tomatoes)
1 red chilli, deseeded and roughly chopped.
Salt and pepper to taste.

Blend the garlic, pine nuts and crumbled parmesan together in a food processor until they resemble breadcrumbs.

Add the dried tomatoes, chilli and parsley and pulse carefully until well mixed.

Turn the mixture into a bowl and stir through the olive oil until you have a juicy mixture. Season to taste.

You can also buy sun dried tomatoes without oil. If you decide to use these they will need to be soaked in hot water before being used.

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