Wednesday, 8 May 2013

PESTO

[ H E A L T H Y  D I S H E S ]
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This delicious homemade sauce is traditionally prepared in a marble mortar with a wooden pestle.
 Its super fresh and smells full of herby goodness! Great thing about homemade pesto, 
is that you can keep it in your fridge for a week or even freeze it to use when you need it next! 
You can use Pesto in a huge variety of dishes, heres a list of recipe ideas you can use pesto for
- Chicken and pesto quesadilla
- Pesto pasta
- Walnut and rocket pesto
Quick pesto pizza
- Pesto and Sun- Dried Tomato Chicken Pasta
- Creamy pesto herb spread
- pasta and tuna salad with zucchini and sun dried tomato pesto
- Pasta with almond and basil pesto
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  [ I N G R E D I E N T S ]

175 g Fresh basil leaves
50g pine nuts { Lightly toasted }
3 Garlic Cloves
125g Grated Fresh Parmesan
200ml Extra virgin olive oil
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  [ D I R E C T I O N S ]

1. Place the basil, pine nuts, garlic and parmesan in a food processor and process to combine. 
2.  Gradually add the oil in a steady stream and process until you have a smooth paste.
3. Store in an airtight jar ( with a layer of olive oil covering pesto) in the fridge for 5 days.
4. To freeze, make pesto without parmesan, then stir it into the defrosted pesto before serving.
    








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