Basil Pesto.

Just wandered out (or should I say waded out) to the garden to pick some fresh basil. We don't have much in the garden at the moment to pick but the basil is doing well. We're having veal wrapped in prosciutto for dinner and I needed some basil pesto to go with it. It takes all of about about 5 minutes to pick it, whizz it about, add the other fresh ingredients and stick it in the fridge!

Basil Pesto. 
      4 cups fresh basil
      4 cloves of garlic
      1/3 cup of olive oil
     salt and pepper to taste

     *** I also add pine nuts and fresh Parmesan which is I guess, the usual way to make it but its not necessary if you're not keen. I do find the pesto a little bland without them though. You can really use most nuts - roasted first for a really nice taste.
Anyway a minute or so of whizzing about, slowly drizzle in the olive oil, bit more of a whizz and there you go!

I like to freeze it so I've always got some handy - just pop some in ice cube trays. Once it's frozen you can pop the cubes into a baggie and just use as needed. I use it in pasta dishes, salad dressing with mayo, mix with cream cheese for a stuffing for chicken breasts (then crumb in corn flake crumbs YUM!), or a favourite -  mixed in with mashed potato. There's a thousand ways you can use it.