Paula the Brain's Pesto

We trade off not being able to over winter herbs like rosemary here in Squirrel Hill for an abundance of chilies, basil and tomatoes in the summer months. SO MUCH basil that pesto really is  an essential for any cook. PtB2 kindly lent me her food processor and recipe. Too easy. Stores for a week or so and you can prevent discolouring to some degree by covering with a layer of good olive oil. It's fine to eat even if slightly discoloured. Approximations are fine - trust your judgment.

  • 3-4 cloves garlic, peeled
  • 2/3 cup walnuts shelled (worked out by the ancient amount that covers  2/3 bottom of the processor bowl (7-8inches across)
  • 4 packed cups basil leaves off stalks (a cup is 8fl oz so Brits use a measuring jug)
  • 1/4 cup olive oil (2fl oz = 60ml)

Whizz garlic and walnuts, then add leaves and olive oil.

Cheese - stores best (and maybe freezes) without cheese. We eat this without the cheese just because it is so good - in fact we forgot the first time. But I favour grating fresh parmesan or pecorino over whatever dish you use the pesto on rather than mixing it in.

Here's to PtB2!

December 24, 2011 | Permalink


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It is easy to find the ingredients and easy to prepare. Their are only 4 main ingredients.

Posted by: Gladys L. | 12 Jan 2012 12:43:19

Your recipe is delicious thanks for sharing it

Posted by: Alit | 9 Feb 2012 16:26:38

thanks for sharing like this delicious foo.....

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Posted by: food storage | 16 Apr 2013 08:50:25

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