I hate pesto salad

I hate pesto salad

By
From
Mr Wilkinson's Simply Dressed Salads
Photographer
Jacqui Melville

The kids and the boss love pesto. Me, I think it’s the pine nuts mixed with the basil that I just can’t stomach. That said, I make buckets of pesto at this time of year, harvesting the last of the basil, freezing pesto ready to be thawed at a later stage.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. My basic rule of thumb for pesto is two big handfuls of basil, 1 tablespoon toasted pine nuts, 2 tablespoons grated Parmesan, the grated zest and juice of half a lemon, some sea salt, freshly ground black pepper, enough olive oil to just cover it all, then blend to a smooth paste. In our house it’s generally for lunch – cold, left-over thick-shaped pasta with blanched green beans and extra Parmesan over the top.
  2. Me, I cover it in a chilli sauce, which makes it okay, but we also use it on boiled potatoes or a roasted vegetable salad, such as pumpkin, parsnip, carrot and sweet potato. Toss some shaved fennel through it, dress with pesto… and hey presto! Sorry about that line.
Tags:
salad
salads
vegetables
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