Makes 500 ml
2 cups fresh Rosemary, stems removed
1 cup nuts (pine nuts / walnuts / almonds / peanuts)
1 teaspoon salt
½ teaspoon black ground pepper
1 cup olive oil
1 cup grated Parmesan cheese (or Parmesan powder)
In food processor, chop the nuts. Add rest of ingredients and blitz till smooth. Spoon into glass jars, top with olive / vegetable oil. Keep in fridge for 5 – 7 days. Can be frozen in jars / plastic containers / ice cube trays for 3 – 4 months.
Adapted from https://www.missinthekitchen.com/rosemary-pesto/
Use pesto:
Stir ‘n tablespoon into tomato soup
Cook pasta, drain water, stir in pesto and add halved baby tomatoes
Bake a focaccia and spread with pesto
Stir into mashed potatoes
Use as a veggie dip
Use pesto instead of a tomato sauce for your pizza
Spoon onto cooked fish and chicken
Spread on bread and top with an egg
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