Page 235 - COMING UNSTUCK by Sara tuck
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basil
pesto
Makes ¾ cup I can’t imagine getting through life without pesto – I add it to
everything from avocado on toast to scrambled eggs, pasta,
2 big handfuls (50g, 1¾ oz) cheese and crackers, pizza, casseroles, brown rice and farro. It is
fresh basil practically my life force!
⅓ cup (40g, 1½ oz) grated
parmesan Throw everything in a blender and whizz until as smooth as
⅓-½ cup extra virgin you like. Keeps in a sealed container in the fridge for 4-5 days.
olive oil If you like a firmer pesto (for smearing on toast for example),
⅓ cup pine nuts use ⅓ cup oil, if your prefer a runnier consistency go for ½ cup.
1 large or 2 small cloves
garlic, peeled To thin the pesto down to use as a salad dressing, add a little
sea salt & freshly ground pepper more olive oil, a splash of water or lemon juice or a spoonful of
natural Greek-style yoghurt.
Work it your way
Depending on the season Substitutions for pine nuts:
you can mix things up by Almonds
substituting the basil for in- Walnuts
season greens. I also like to Macadamias
switch out the pine nuts for Pumpkin seeds
different nuts and seeds. You Sunflower seeds
can even put an Asian spin on
your pesto with a few swaps.
Extras for an Asian
Substitutions for basil: flavour profile:
Parsley A hit of lemongrass, mint,
Coriander (cilantro) lemon or lime zest
Rocket (arugula) A splash of sesame oil, soy
Baby spinach or fish sauce
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