I love this pesto! It's so nice as a dip, stirred through pasta, pan fried with potatoes....mmm. I love versatile foods like this, especially when you are feeding one person for a few days and you don't wanna have to make a huge batch of something and only eat that for days on end.
The only thing I changed in the recipe, and that was the type of cheese- I HATE parmesan, both the taste and smell blerghhhh....I actually don't like cheese full stop, but I do make exceptions (like pizza =P). I know. I'm strange. Pretty sure we've established that already =P. I used my brother's fancy cheddar cheese, and it turned it really nice for my taste =D.
I actually really liked this before I added the olive oil in. I think it would make a great dip, and it also makes it way healthier. So next time I'm probs gonna skip the olive oil step and just leave it =). But either way tastes equally delicious!
Basil PestoAdapted from Taste
45g (1/4 cup) pine nuts
1 & 1/2 cups fresh basil leaves
2 small garlic cloves, halved
60g (3/4 cup) shredded parmesan (again, I used cheddar and it turned out yummy as)
5 tbs olive oil
1. Preheat oven to 180C (350F). Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
2. Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
You can freeze this for up to 4 months in an airtight container, just smooth the surface and cover it with olive oil. To de-frost it just place in the fridge 3-4 hours before you plan to eat it. Stir it to combine (I would try skim some of that excess oil off though....)
Enjoy =D xx