chia bread. But here is a tip! Don't store your pesto in a purple airtight container. Because you will surely open the fridge and curse at how your glorious green pesto has discoloured overnight. Murky brown pesto just doesn't have the same appeal. I didn't cover mine with oil as the experts recommend. Yet once the lid was off the purple tub, the pesto miraculously was green and stayed this colour in the airtight container in the fridge for a week.
I am sending this to Lynne from Cafe Lynnylu who is hosting this week's Weekend Herb Blogging #321, the event coordinated by Haalo and founded by Kalyn.
Previously on Green Gourmet Giraffe:
This time last year: Kalyn's stuffed peppers
This time two years ago: CNY Potluck, Pearl Balls and Healthy Treats
This time three years ago: MLLA8 Dal Makhani
This time four years ago: PPN #52 Gyoza and Salad
Adapted from taste.com.au
I think it made about 1 cup but will check next time
- 45g (1/4 cup) pine nuts
- 1 1/2 cups fresh basil leaves (I used leaves and stems of 1 bunch)
- 2 small garlic cloves, crushed
- 60g (3/4 cup) finely grated parmesan
- 60ml (1/4 cup) good olive oil
On the stereo
Latitude 20: Arthur Lyman