One of the things I now refuse to buy or order at restaurants is pesto because it’s so easy to make yourself! Plus, having a fresh batch in the fridge is always better, which is why I make it from time to time in small quantities. Fresh pesto lasts for a week in the fridge.
Ingredients
2 cups of fresh basil with the stems removed
2 cloves of peeled garlic
1/4 cup of parmesan cheese
1/2 cup of olive oil
2 tbsp of pine nuts
Throw all the above ingredients into a blender and blend until smooth. Transfer the pesto into an airtight sealed jar and store in the refrigerator.
Pesto is good with many things – fish, chicken, pasta, bread. My favorite use is to toss it with some farfalle when I’m in a pinch and sprinkle with fresh parmesan and a squeeze of lemon.
JULIENNE CARROTS 