Sharon’s Pesto
Recipe supplied by: Sharon Jackson
Ingredients
- ½-1 bunch fresh basil (amount depends on how much you want to make- a good size bunch will make enough to use for a couple of sauces)
- ¼ cup to ½ pistachios or pinenuts or macadamia nuts - shell nuts if necessary. Depends if you like the flavour of the nuts to be pronounced
- Cracked black pepper, sea salt – amount is up to you
- 2 garlic cloves – more if you like
- 6 – 8 semi dried tomatoes
- Up to ½ cup olive oil or the oil from the tomatoes - enough to blend the ingredients into a moist paste
- (The amount I use depends on the end use for the pesto. I use less if I intend to blend the pesto with other ingredients to form the base of a cream or a tomato sauce, more if it is the only flavouring I am to use.)
- 3-4 T shredded parmesan cheese
Method
- Process garlic, nuts and tomatoes to produce a rough mix of desired consistency. (I like a country style mix, process to suit the dish you are making.)
- Add basil and continue the processing, add oil to make it easier to process and produce the pesto
- Taste it, season with the pepper and sea salt,
- Add cheese prior to use (If you add the cheese as you use the pesto it lasts longer)
- Store in the refrigerator until required, lasts about 3 days
- Store covered with a film of olive oil in a screw top jar
Cooking Tips & Tricks
To serve
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- Recipe Uploaded: 08.07.2015
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