Ingredients:
2 bunches fresh basil – picked leaves only (approx 260g net weight)
300ml extra virgin olive oil (EVOO)
2 lemons – juice only
2 garlic cloves – crushed – must be fresh garlic
100g almonds – raw skin on
salt and pepper
Method:
- lightly toast the almond in a dry fry pan – set aside and allow to cool completely (do this whilst you are picking the basil)
- place all the basil in the Thermomix along with 100m of EVOO – turn the setting to 10 for 3 seconds – stop the machine and scrap the sides – blend for a further 1-2 second on 10 if not completely smooth – no longer though as the basil will go brown if you over process it
- transfer the basil mix to a medium mixing bowl – rinse and dry the Thermomix bowl – and return it to the machine
- add the almonds and blend on setting 10 for 3-4 seconds until you reach a fine crumble mixture – stop the machine and scrap the sides – return to setting 1o and add 100ml EVOO until fully incorporated (should take 2-3 seconds)
- transfer the nuts to the basil leaf mixture – add the lemon juice, garlic, 100ml EVOO and season – mix well with a spatula to combine
- check the seasoning and adjust as required
Tips:
- choose your basil carefully – the leaves need to be vibrant in colour, soft and delicate – leaves that are tough or bruised
- transfer the pesto into jars and cover with EVOO – this will keep the pesto fresh, vibrant in colour and flavour
- keep the pesto in the fridge between use
- the above mix makes about 500ml of fresh pesto – and will last in the fridge for 2-3 weeks if kept covered in EVOO and you use a clean spoon each time
- great way to liven up any meal or sandwich
- use a quality EVOO like Cobram Estate and most definitely use a top shelf sea salt like Pink Murray River
Serving suggestions:
Your options to make use of this beautiful gift from the garden are endless really. Here are just a few suggestion to tempt you!
- Salmon: grilled or BBQ salmon dolloped with some fresh pesto before serving really is a beautiful thing. Serve with sautéed asparagus and new potatoes
- Lamb: pesto and lamb are best mates from way back! Simply serve your pesto on the side of pretty much any lamb dish eg. BBQ, slow cooked shoulder, hamburger
- Prawns: stir through a prawn and pasta dish at the last minute to lift any simple pasta dish to rock star status!
- Goats Cheese: basil pesto or salsa verde for that matter are both fabulous with a good creamy goats cheese – just add a warm baguette and you are in heaven!
- Baked eggs with chorizo: add some pesto to your baked eggs straight from the oven for a weekend breakfast treat
- Caprese salad: drizzle your pesto over thinly sliced vine ripened tomatoes and fresh buffalo mozzarella
Enjoy!
Terase xxx
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