Fresh basil doesn’t last long in the fridge so making basil pesto is a good idea. It’s easy and delicious tossed with pasta.
Makes 2 x 212 ml jars of basil pesto
• 160 g fresh basil
• 4 garlic cloves
• 100 g pine nuts
• 250 ml olive oil
• salt to taste
• 100 g Parmesan cheese (50 g per jar)
Put basil, garlic and pine nuts in a food processor and blitz until smooth. Add olive oil to basil mixture in a thin stream while the motor is running. Season with salt. Spoon into sterilised jars and close tightly. Keep in the fridge for up to a week. Add 50 g grated Parmesan cheese to each jar just before using.
Preserving food was an everyday task before fridges became commonplace. I still remember the jars of guavas and quinces lining my grandmother’s pantry shelves. My method of preserving is similar to hers, but ingredients such as blueberries and chillies are new
How to sterilise jars for basil presto
Put a clean tea towel in the bottom of a large saucepan. Fill the pan with water and bring to the boil. Put jars and lids in the water and boil for 5 minutes. Remove jars and lids with thongs and leave upside down on a wire rack to dry. Fill air-dried jars with the preserved product. Remember, jars must be kept in the fridge after they have been opened
Edition SARIE FOOD April / May 2014 | Story Perfectly preserved | Recipe Basil Pesto Preserve