Pesto Galore!

How to make pesto sauce

Pesto or Pistou

An outstanding basil based 'sauce' that goes very well with pasta and savory snacks. The name 'pesto' comes from the original method or preparing the basil by pounding it with a pestle in a mortar.

• 2 cups fresh basil leaves
• 1/2 cup olive oil
• 2 cloves of garlic, minced
• 2 tbs of pine nuts or walnuts
• 1 tsp salt
• 1/2 cup grated parmesan cheese.

Blend the chopped basil, oil, garlic and nuts at high speed until pureed. Pour mixture into a bowl and thoroughly mix in salt and parmesan cheese.

Serve your pesto with hot drained pasta, with baked pumpkin or with hot jacket potatoes.

Your pesto sauce can be kept in the refrigerator or it can be frozen.

Variations on Pesto:

• Use equal quantities of parsley and marjoram instead of basil and pinenuts.
• Use parsley and walnuts instead of basil and pinenuts.
• Use ground almonds with basil instead of pinenuts
• Use equal quantities of parsley and basil.