How to make pesto
For 11 years La Camera Southgate’s Community Nights have entertained locals and members with their
innovative events eg. Jazz and Shiraz Night (free wine tasting); Italian Yum Cha, Opera Nights etc.
This year our cooking classes were introduced and the first recipe of the year was pesto Genovese.
What we need to serve app. 3-4 people:
3 to 4 handfuls of fresh pesto
1-2 small cloves of garlic
1 handful of pine nuts…slightly roasted on pan
Extra virgin olive oil
Salt and pepper to taste
Parmesan to taste (not if you are storing it in freezer)
For the ideal rustic look and flavour use a pestle and mortar.
Hint of the day:
If you are doing a large batch to store over the winter, pour your pesto in an ice cube container, freeze and then place into a container and pop it back into the freezer. When needed, use 2 pesto cubes per person for a superb pasta pesto. Add parmesan on top.