I hate it when I see a good recipe and then realise I need a food processor for it. I don’t have a food processor. I did not grow up in a household with a food processor. I believe that with two arms and knife I should be able to do the job of a machine that would take up space I can’t afford to give up in this kitchen. That’s why when reading a recent post in Stone Soup (a place where recipes for people like me can always be found) that called for pesto and then gave me the recipe for a pesto I didn’t need a food processor for I was a little more than happy. Bravo for keeping my kitchen gizmo count down.
The other great thing about this recipe is it gave me the opportunity to try some of my new herb garden which has been happily growing on my balcony for the past fortnight. With the help of some worms, hay and labour from a friend I now have a bunch of herbs begging to be made into something delicious. This pesto will be my first chance to enjoy the fruits of my labour (or rather a friend’s labour but what the heck?).
Bunch of basil leaves
Handful of pine nuts
Extra virgin olive oil
1 clove garlic chopped
Two handfuls of finely grated parmesan cheese
Makes one jar
1. Wash and dry basil leaves then put in a sandwich bag and pound with a meat mallet. This bruises the basil and gets it releasing all its juices.
2. Put basil, garlic and pine nuts on chopping board. Chop and mix together until it is all in little bits. Put in small mixing bowl.
3. Slowly add extra virgin olive oil while stirring with a fork until the mixture is a little like a paste (be liberal with the oil).
4. Add the parmesan cheese and mix through adding more extra virgin olive f needed. Add salt and black pepper to taste.
5. Store in sterilized jar with oil over top if storing in fridge/freezer.