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And Pesto!

  • two (2) gigunda handfuls of fresh basil leaves (if you have small hands ask a large-handed person for help)
  • small handful of pine nuts (if you have large hands ask a small-handed person for help)
  • small handful of walnut pieces (see previous parenthetical)
  • 2 cloves raw garlic
  • olive oil
  • lemon juice
  • large or small handful of grated parmesan (ladies' choice!)
  • coarse salt

To Prepare
Throw the basil, nuts and garlic into a food processor and let it go till everything is in pretty small pieces.

If your food processor has a pipe in the top into which you can throw extra stuff as you blend, drizzle olive oil and blend some more until you get the right consistancy. If you don't know the right consistency, just do it till it feels right.

Then add a few squirts of lemon juice and a handful of grated parmesan, if you eat cheese that is, you cow-slaving bastard. Blend some more and throw however much onto some cooked pasta.

A little goes a long way. Unless you like a lot, then it probably won't go as far.

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Copyright © 2005-2013 Graham Cranfield