In the Kitchen With Thifty Pesto

Wednesday 18 July 2012
Tonight, whilst making the dinner and feeding baby L, I made thifty pesto. Thifty Pesto is a fab addional to the fridge as you can add it to most things! I spread it on toasted breads, add it stews as well as stir through pasta (which most supermarket versions recommend). Make it really thick and you can always add some oil to make it runnier to stir through pastas.

The variety I made and is now sitting in our fridge is a green pesto with mixed nuts. The recipe is easy -
Ingredients -
2 white onion's
1 bunch basil
1/2 clove of garlic
tablespoon of lemon juice
2 teaspoons of dried basil (dried herbs are good, a different taste from the fresh versions)
100g mature cheese (has to be strong)
2 tablespoons of olive oil
75grams of mixed nuts
nut oil to saute
salt and pepper to taste

To make is easy -
Chop the onions up into small cubes and saute in the nut oil with the dried basil. Turn off the heat. Add the lemon juice and stir and leave to cool.
Add the peeled garlic, basil leaves, cheese and olive oil to mixing bowl.
Take the onions and add to the other ingredients.
With a hand blender and a tea towel to cover the top of the bowl, blend until mixture looks smooth but will still some texture.

Season to taste and enjoy...

We will be having thrify pesto for the next few days in different disguises!

1 comment:

  1. Still going strong, in stuffed mushrooms on the BBQ yesterday with sone applewood cheese on..mmmm and tonight in the risotto instead of all the butter and cream you add at the end. Half a jar to go...x