|500 ml||fresh basil|
|2 - 3||garlic — cloves|
|65 ml||macadamia nuts — or pine nuts|
|180 ml||olive oil — extra virgin|
|salt and freshly ground black pepper — to taste|
|125 ml||parmesan cheese — grated|
the basil, garlic, nuts and ¾ of the oil in the processor and process
until finely chopped.
Season to taste.
Add the remaining oil while
pulsing until incorporated.
Transfer the pesto to a mixing bowl and stir
in the cheese.
have a lot of basil and love pesto, freeze it in small containers. In
this case, omit the cheese but add a few drops of lemon juice. And use
only half the oil. After you’ve spooned the mixture into containers,
pour the remaining oil on top. It will freeze for three months. Defrost
slowly in the fridge or on the counter, not in the microwave! Stir the
grated cheese into the mixture just before serving.
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