Monday, 25 February 2008

Hey Pesto!

I had a great afternoon in the kitchen today, listening to the radio and knocking up a batch of pesto.

I have a basic recipe which gives the right proportions of the ingredients (see below), but I basically just keep adding olive oil until the consistency is OK. Oh, and I always put more garlic than it says, because I like it and its so good for me. Today I had two good handfuls of basil and one of parsley and I substituted the pine nuts with walnuts, which is a nice variation. Incidentally, I've seen a recipe somewhere lately for a three herb pesto with Lemon Balm which I might try in the summer.

The motivation behind today's pesto-making was Daughter of the Soil's wonderful post last week about growing peppers - especially the long pointy Ramiro peppers, my favourite.

I've never tried to grow peppers, but felt inspired to have a go so I decided to get some to roast and use the seed. No time to lose, as peppers need to get going fairly early in the UK so that they have chance to ripen - I think the advice was by early March.

I like to make roast peppers by halving and de-seeding them, then stuffing them with a mixture of cubed organic feta cheese, halved organic cherry tomatoes and home-made pesto. Cook for about half an hour in the oven.

Pesto Sauce

2 garlic cloves, crushed
8 tbspn chopped fresh basil
2 tbsp chopped fresh parsley
50g pine nuts
100g grated Parmesan cheese
150ml olive oil

Instructions: Put it all in the blender and press 'go'.. hey pesto!


eeniemoni said...

Yummy! I love Pesto and make it quite frequently myself.

btw, thank you for dropping by my lil' ole blog ;)

Cheryl said...

Love pesto, have only made it once, it was lovely. Grew peppers the last two years, great. You would be right to plant them early.
Love your info on herbs, very, very informative.

Matron said...

I made some last year and froze it in ice cube trays. I added extra garlic!

Hedgewitch said...

I'll be dropping by fairly often, eeniemoni, as I love your photography.. especially your wood texture prints. Been playing with some wood texture ceramics today - will post soon if they work out ok!

Thanks for the encouragement, cheryl ... You're not so far from me, in Kent, so I am taking heart on the pepper front :-)

Hi Matron, that's such a great tip - I wouldn't have thought to do that. I do like to serve soup with a teaspoon of pesto, so frozen cubes would be perfect.