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    • Taste Byron Bay
    • Terase Davidson
    • Gallery
    • Testimonials
  • Services
    • Events & Team Building
    • Catering
    • Event Planning
    • PRIVATE DINING
    • Food Tours
    • Cooking Classes
    • GIFT BAGS
  • What’s On
    • SECRET SUPPER CLUB
  • Blog
  • BTS w Terase
    • Jason Grant : My mate shares his idyllic Byron life!
    • BTS w Marvell Lane Swimwear founder : Rachael Calvert
    • SHANNON FRICKE :: BYRON, IS GOOD FOR LIVING LIFE ON MY TERMS
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Paelo Basil Pesto – oh my goodness!

How to make Paleo Pesto

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

pesto-11-768x1024

Method:

  1. lightly toast the almond in a dry fry pan – set aside and allow to cool completely (do this whilst you are picking the basil)
  2. 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
  3. transfer the basil mix to a medium mixing bowl – rinse and dry the Thermomix bowl – and return it to the machine
  4. 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)
  5. transfer the nuts to the basil leaf mixture – add the lemon juice, garlic, 100ml EVOO and season – mix well with a spatula to combine
  6. check the seasoning and adjust as required

Tips:

  1. choose your basil carefully – the leaves need to be vibrant in colour, soft and delicate – leaves that are tough or bruised
  2. transfer the pesto into jars and cover with EVOO – this will keep the pesto fresh, vibrant in colour and flavour
  3. keep the pesto in the fridge between use
  4. 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
  5. great way to liven up any meal or sandwich
  6. 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!

  1. Salmon: grilled or BBQ salmon dolloped with some fresh pesto before serving really is a beautiful thing.  Serve with sautéed asparagus and new potatoes
  2. 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
  3. Prawns: stir through a prawn and pasta dish at the last minute to lift any simple pasta dish to rock star status!
  4. 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!
  5. Baked eggs with chorizo: add some pesto to your baked eggs straight from the oven for a weekend breakfast treat
  6. Caprese salad: drizzle your pesto over thinly sliced vine ripened tomatoes and fresh buffalo mozzarella

Enjoy!

Terase xxx

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Author: Terase Davidson

My love of fresh seasonal produce shared and enjoyed around a big table with family and friends started as a young girl for me, and it's a love that has stayed with me my whole life. I am inspired to write recipes that are produce driven, recipes that enhance and showcase fresh local seasonal produce, created to be shared with family and friends. After all great food should be celebrated!

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