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How to make

Pesto is a staple at our place. When I haven’t got the energy to cook or just want to throw a yummy quick dinner together, I head to the freezer. We grow lots of sweet basil through summer and I make five or six big batches of #basilpesto which I freeze in portions to keep us eating it all year long. At this time of the year, with Autumn well and truly settling in I find myself making batches of it every few days to use up the basil in the kitchen garden before the frosts kill it off. You can have it over pasta. Of course. My favourite way of serving it is with potatoes and green beans which are cooked in the saucepan of water as the pasta boils. Apparently that’s the traditional way of serving it in Northern Italy. My recipe does break with tradition though as it’s #dairyfree, omitting the parmesan cheese. Also I use almonds rather than pine nuts as they are higher in calcium, and a third of the price. I do like to toast some pine nuts and scatter them on top of my meal as a garnish though. I also add pesto to soups and to rich sauces like Bolognese and Marinara. It’s beautiful as a stand alone dip, or swirled through creamy ricotta. Dollop it onto pizza. Add it as a base layer for savoury tarts. Spread it on toast and top with fresh tomato. Honestly it’s about the most versatile and flavoursome paste you can have on hand. And freezing it in portions means that whenever the pesto whim takes you, you can indulge! RECIPE Ingredients: 1/4 cup raw almonds ( or macadamias or candlenuts) 3 generous handfuls of fresh basil leaves 1/2 cup extra virgin olive oil 1/2 teaspoon freshly ground black pepper 3/4 teaspoon table salt 2 cloves of cooked garlic ( not raw) 1. Blitz the almonds in the food processor until they are a third of the size. 2. Add the rest of the ingredients, pushing the basil leaves down into the bowl. Please be careful of the sharp blades though! 3. Blitz this, giving the bowl a scrape down halfway through. It will probably take about 15 seconds depending on your food processor. 4. Check your seasonings. Then you can eat it fresh or put little portions onto baking paper which you can freeze. Once frozen add these to a Snaplock bag and store in the freezer to eat another day. Please press Like if you enjoyed watching our Pesto video and don’t to forget to hit Subscribe so you can see more of the things we are up to on One Paddock Farm. Annebelle & Martyn ***** About One Paddock Farm: Life on acreage in regional Victoria, Australia with Annebelle and Martyn (aka Popcorn) after way too many years of being city people. A life full of garden delights, beloved chickens, tractors and more. Our stuff. Seeded from the perspective of Annebelle, a yoga teacher and props creator ( The Yoga Stylist and Fern & Frost), and Martyn a broadcast producer and creative ( Rural TV Australia), both of us tree and sea-changers and recent chicken enthusiasts who chose to take time out, refocus the lens and explore life with fresh eyes. We invite you to share what we have found to be interesting and helpful in living this new life. Trial and error. Lessons usually learned the complicated way! Let us know what you'd like to see on One Paddock Farm and we will do our best to help!