Our early Autumn Harvest this year has included an abundance of gorgeous shiny green basil. Inspired, we have tackled Pesto, and it has quickly become a favourite for family dinners. It’s the perfect meal for this time of year, when an early dinner means we can eat on the deck and enjoy the last of the warm afternoon sunsets.

It also means our abundance of Fresh Basil can be preserved and enjoyed throughout the next season.

Ingredients

• 50 Basil Leaves. The newer small ones have the best flavour! 
• 1 Large Organic Garlic Clove
• Sea Salt
• Tablespoon Pine Nuts (Roasted)
• 3 Tablespoons of Freshly Grated Cheese -either all Parmesan, or if available 1 Tablespoon of Mild Pecorino and 2 Tablespoons of Parmesan
• 3 Tablespoons of Extra Virgin Olive Oil

Pesto Recipe

• Preheat oven to 180°C. Spread Pine Nuts over a baking tray and bake for a few minutes until lightly roasted. Once lightly roasted, remove from oven and allow to cool for 10 or so minutes. Toasting the Pine Nuts enhances their nutty flavour, however you can skip this to save time and simply add them fresh.
• Gently wash and dry the Basil Leaves
• Pound Garlic and Salt in the Mortar and Pestle using a circular motion
• Add the Basil Leaves and continue pounding
• Add the Pine Nuts, Cheese and a Tablespoon of Olive oil and continue pounding until everything is mixed and a nice creamy consistency. You made need to add another Tablespoon of Oil at this stage to get the right consistency.

Making Pesto in a Mortar and Pestle crushes the leaves of the basil and garlic cloves releasing the flavoursome oil. It also creates a lovely organic texture….. However, if you are making a large batch, or are pressed for time…I had an Easter Hat to finish for the parade… simply use a hand blender, following the steps in the order above. The results are similar.

Storage Tips

Place the Pesto into small glass containers and flatten the top, then add the additional Olive Oil. This acts as a seal, keeping the trapped pesto fresh.

We use recycled glass bottles such as caper bottles. Having the Pesto in a small jar which is essentially a family dinner serve keeps it fresher for each meal. The Pesto will stay fresh for up to a month in a fridge.

Pesto Dinner

• Cook desired pasta as per the instructions on the packet.
• Mix the pesto through the pasta once cooked and gently stir until combined. There is no need to add extra heat at this stage.
• Serve with salt, black pepper, a squeeze of lemon and lots of freshly grated parmesan.