While most people are familiar with basil pesto, a pesto can really be made with a range of herbs and a variety of different nuts.


●  Two cups of herb leaves (sweet basil, mint, oregano or coriander)

●  cup nuts (roasted pine nuts, roasted candlenuts, walnuts, pecans, almonds or macadamias)

●  2/3 cup oil (extra virgin olive oil, macadamia nut oil or safflower oil)

●  2 cloves of peeled garlic (more if you prefer)

●  cup freshly grated Parmesan cheese (experiment with other cheese types)


Blend it all together in a food processor and place the pesto in clean, glass jars, pouring a little extra oil over the top before sealing the lid. Store in the refrigerator. Serve over pasta dishes or use as a marinade or accompaniment to meat dishes.

The pesto will store well for around three months if you can resist using it all much sooner than that! 

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