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PESTO

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PESTO

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Cuisine:
  • Medium

Ingredients

Directions

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I usually make pesto when basil is at its best, fortunately when basil it at it’s best it’s also abundant and cheap so I usually end up making it in big batches. I leave some in my fridge, jar some up for friends and freeze the rest. The freezing affects it slightly but in winter when there is no fresh basil I’ve still got better pesto than I can buy from any deli or shop. In those colder months I toss it through my pastas, dollop it in my soup or spread it on toasted French bread.

  1. Toss the pine nuts in a dry pan over medium high heat until golden brown.
  2. Remove and allow to cool.
  3. Cook the garlic in a little olive oil until soft, remove and allow to cool.
  4. Pick all the leaves off the stems and discard the stems.
  5. Place all the leaves into a food processor and chop on high (you may need to add a little olive oil to get the leaves moving.
  6. Once they are very roughly chopped add the cooled nuts, garlic and parmesan cheese.
  7. Process on high and add the olive oil as you do, if you prefer a stiffer pesto, only add about half the olive oil.
  8. Process until rustically smooth.
  9. Season to taste with salt & pepper.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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