Basil pesto makes a perfect salad dressing, dip or pasta sauce and is super easy to make. Basil tends to grow fast at this time of year so making pesto is a great way to use up extra you might have in the garden or get the most out of a super Basil special at your local grocer! (hint hint)
We are lucky to have found the most incredible local grower whose Basil is out of this world! Grown in North Canterbury in tunnel houses we long all winter for her basil to come into season and it is so popular!
You can get all the ingredients for this pesto recipe from the funky pumpkin
All you need is a food processor/mortar and pestle/ magic bullet or stick blender.
For the Pesto:
- 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 1/3 cup cashews
- 3 garlic cloves, minced (about 3 teaspoons)
- 1/4 teaspoon salt, more to taste
- 1/8 teaspoon freshly ground black pepper, more to taste
Some people drip feed in the oil but I haven’t got time for that. Chuck it all in and mix it up until you get the desired consistency. Adding more oil if its too thick and more nuts if its too runny. You can sub out the cashews or pinenuts for almonds or walnuts or have all the nuts. The beauty of it is that you really can make it suit your own personal tastes.
Add your pesto to
Potato Salad – new potatoes, some bacon, cherry toms and spring onions
Pasta Salad – Pasta, bacon, sundried tomatoes. (Try the Funky rainbow coloured pasta we have instore)
Warm roast vege salad (roasted spring carrots, pumpkin, broccoli, fennel, cauliflower, baby spinach)
Zucchini ribbons for a healthier pasta option
Antipasto platter (breads, crackers, cheese, salami, olives)
Whats your favourite way to have pesto?