« Back Into Gardening Mode | Main | At Least Something is Hot Around Here! »

August 22, 2009


TrackBack URL for this entry:

Listed below are links to weblogs that reference Pesto Time:



Home made pesto really is the way forwards. I'll freely admit to making it in a blender to speed things along sometimes - and when I can't be bothered doing that there's a cheese shop in Prestwich Village that sells a really nice one by weight.

The best thing though, is that it seems to keep for AGES. I keep having to tell people not to throw my leftover pesto away even though it's separated. A quick stir and it's almost as good as new. The oil does a great job of keeping the basil pretty fresh.

Try toasting the pine nuts in a dry frying pan a wee bit. Not brown, just enough to get the aroma in the air.

This reminds me, I need to get another pack of basil seed - I'm going to be making tons of Pesto this year and I don't think I've got enough yet.


Home made pesto is out of this world! The gloopy stuff in jars just does not compare.


I'm one of those who has never made their own pesto. I should really give it a go.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.