ERIK’S BASIL PESTO
- 500 ml olive oil
- 100 g roasted mix nuts
- 50 g toasted sesame seeds
- 1 teaspoon salt
- 1 teaspoon course black pepper
- 4 teaspoons fresh chopped garlic
- 250 g fresh basil leaves
- 50 g parmesan cheese
This recipe makes about 3 honey jars of basil pesto.
In a blender, add all the ingredients except the basil leaves.
Blend till smooth.
Lastly add the basil leaves, this prevents the pesto to turn grey.
Blend till pesto is your preferred consistency.
The pesto will become thicker when placed into the fridge.
The toasted sesame seeds just makes this different than the pesto you find in shops. Also great to garnish canapes…
Recipe and photo: Erik du Preez
Petro Borchard Chef’s Tip:
If you make a lot of pesto and want to freeze some of it simply top a freezer-safe container with a layer of olive oil. Unlike canola oil or grapeseed oil, olive oil isn’t a winterized oil, which means it will congeal in the fridge or freezer.
While this may seem like a negative aspect in most cases, it’s perfect for preserving foods in the freezer as the congealed oil will create an air-tight surface and protect the charred ramp pesto in the freezer.