With fresh herbs, pesto is one of the easiest things to make. My basil is not quite prolific yet but there is plenty of parsley. Add almonds for a change from the traditional pine nuts. Just a couple of other ingredients all whizzed together and it's made in a matter of minutes. Grissini are also easy to make and go well with a gift like pesto. I've used two of my favourite flavours, fennel and smoked paprika, but you could also use herbs, cheese, olives or sundried tomatoes.
Pesto
| 2 cups | Parsley, tightly packed (Main) |
| 2 cloves | Garlic, crushed |
| 1 | Lemon, zest and juice |
| 1 cup | Toasted almonds |
| 1 cup | Grated parmesan cheese |
| 1 cup | Olive oil |
Grissini
| ½ cup | Milk, tepid |
| 1 tsp | Sugar |
| 1 ½ tsp | Active dried yeast |
| 2 Tbsp | Olive oil |
| 1 tsp | Salt |
| 1 ½ cups | Plain flour |
| ½ tsp | Fennel seeds, crushed |
| ½ tsp | Smoked paprika |
| ½ cup | Grated parmesan cheese |
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Directions
Pesto
- Into a food processor place parsley and garlic. Blitz until parsley is chopped well.
- Add lemon, almonds, parmesan and oil. Blend until very well combined. Season with salt and pepper.
- Pour into containers and seal.
Grissini
- Place milk into a bowl. Mix sugar and yeast then sprinkle over the milk. Stand for 15 minutes until frothy. Add oil.
- In a large bowl combine salt, flour, fennel and paprika. Pour yeast mix into middle of flour and stir until dough is formed. Add parmesan and knead until combined. Place into a greased bowl, cover with cling film and leave in a warm place for 40 minutes to rise.
- Preheat oven to 170C.
- Lightly flour bench and knead dough for 2 minutes. Then roll dough into a rectangle approximately 15 x 20cm. Cut strips ½cm wide. Place on to a baking tray lined with baking paper, about 4cm apart. Cover and place in a warm place again for 20 minutes until risen.
- Place in oven and bake for 10 minutes, then turn over and bake for a further 5 minutes. Cool on a rack. Store in an airtight container.
