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.
of herb leaves (sweet basil, mint, oregano or coriander)
½ 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)
¾ 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!