I realise this isn't quite seasonal, but it is really very handy to have something to change up the usual Christmas fare. Try adding a little pesto under the mash potato of a fish pie ala Nevin Maguires Killybegs fishpie, or why not add some fresh pesto to some wholewheat spaghetti and use up some of that leftover turkey! Add some garlic bread and a fresh salad and you have a wholesome meal in minutes.
Ingredients:
75g/3oz walnuts
3 tablespoons chopped garlic
3 handfuls fresh basil leaves, packed
1 teaspoon salt
1 teaspoon freshly ground black pepper
360ml good olive oil
30-40g freshly grated parmesan
3 tablespoons chopped garlic
3 handfuls fresh basil leaves, packed
1 teaspoon salt
1 teaspoon freshly ground black pepper
360ml good olive oil
30-40g freshly grated parmesan
Place the walnuts
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.
Notes: Air is the enemy of pesto. For freezing,
pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a
bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a
slightly damp paper towel. As long as the leaves are dry they will stay green
for several days.
