Pesto

**klf_1956** · 29-07-2010, 12:37 PM

Hi I made some today, I didn't use a recipe as such, but here's what went in....Extra Virgin Olive Oil, Toasted Pine Nuts, 2 Cloves of Garlic, 2 Handfuls Basil Leaves, Handful Curly Parsley, Grated Pecorino Cheese, Salt and Pepper to taste. Blitzed it in my processor. I tried to get a 'runny paste' consistency, it tasted fine to me. Hope this helps..

**rogesse** · 29-07-2010, 01:15 PM

Basically the same as KLF but I aim for a slightly thicker consistency and omit the cheese because I make huge quantities at a time and freeze it in ice cube trays until needed. When defrosted, I add more oil and hard Italian cheese (cheap grated stuff in a carton from Sainsburys). Left over oil from a jar of sun dried tomatoes adds an extra depth but I've not tried adding parsley before - will give that a go next time!

Fresh - about a week in the fridge.

**OllieMartin** · 29-07-2010, 01:21 PM

I did the same as klf, but as pine nuts cost around �1,000,000 per gram I opted for peanuts instead.
I'll admit, it made a sub-standard pesto, but I didn't have to re-mortgage to make it.

**rogesse** · 01-08-2010, 07:16 PM

Lol Ollie - hubby nearly had a heart attack at the price when I sent him to buy some!

I think some supermarket brands do actually use peanuts so I'll give that go for comparison.

**Hilary B** · 02-08-2010, 08:54 PM

I've been wondering whether sunflower seeds might make a substitute for pine-nuts. A more delicate flavour than peanuts, but also, perhaps closer in texture to the pine-nuts.
I might try this idea when my basil plants get big enugh to take more than the odd leaf.....

**Jeanied** · 02-08-2010, 09:22 PM

You can make walnut or hazelnut pesto as well.

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