Herb Pesto

[happyathome]

Pesto has been known to be made with Basil, pine nuts and olive oil, with a generous helping of parmesan added. I can't stand to let something go to waste and after seeing the basil was beginning to fall over from not be utilized (I've been busy dealing with the deer meats and sausages) and after DH "suggesting" that the basil might need some attention, I took out a machete and hacked it a good amount...okay, I used scissors, but the machete would have been a useful tool! It happens to be in the same pot with parsley, thyme and oregano, so I cut some of that as well and after picking off the leaves, I put it in the food processor and minced it up. I scraped that into a bowl then put some pecans in the processor and munched those up, added them to the herbs, added that generous helping of cheese, but I had Romano, so in that went, added olive oil to get the cosistency that I wanted and spread some on some bread and ate! I like to spread it on french bread and then put it under the broiler. It is also good to put on top of grilled bread (Italians call it Bruschetta)...topping with a slice of soppressta is optional!

[braided-rug]

I bought some jars of pesto last shopping day and made a couple of dishes with them, I think I got the recipes from www.taste.com.au, they turned out quite nice.

Violet is a big fan of buschetta I think.

I saw some plants of basil, as it is a good time to plant it in the next few weeks here. I wasn't sure whether to get it or not. It is lovely to have it on hand.

I am not sure I know what soppressta is, so I will check it out.

[braided-rug]

The meat sounds delicious happyathome.

[happyathome]

Sopresseta is a type of salami....bigger grind for the meat, so the slice has dime-sized paices of fat and meat running through it. I think it is a tad milder than regualr dried salami.