Thursday, July 19, 2018 05:21 AM
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Nicks Grove Oil Basil Pesto recipe


1x mixing bowl
1x chopping board
1x sharp chopping knife
1 x large Glass Jar or lots of small ones J
Fresh Basil 5-7 bunches: As much as you want to make note* just as easy to make more as it keeps beautifully in the fridge!
Pine nuts Half a cup, or more depending on how much you are making: Dry roasted in hot pan till lightly browned
Olives 5-10 any nice quality Olive is fine….Pip and chop finely
Garlic 5-10 cloves: Peel and chop finely
Balsamic vinegar to taste (can leave out)
Grove Avocado Oil from Pukeko
Salt ½ Teaspoon
Pepper freshly ground ½ Teaspoon

Preparation time: 20-30 minutes (depends on how fast you can chop)

  1. With a dry pan roast your pine nuts over a medium heat until they start to turn brown, stir from time to time to stop them burning. When nicely brown put to one side to cool in a bowl. When cool chop finely
  2. Peel your garlic then chop finely and put to one side to be added to the mix later.
  3. Take your Olives and if it has pips take them out and chop finely, put to one side to add to the mix later.
  4. Wash your Basil then dry with a paper towel, chop finely with a knife, I find the result better than a food processor. It is also part of the fun of cooking, put in a large bowl for ease of mixing with other ingredients.
  5. Add chopped Olives, Garlic and Pine nuts to the finely chopped Basil
  6. Add about ¼ teaspoon of salt and about the same of freshly ground pepper
  7. Add about 2-3 tablespoons of Balsamic vinegar (optional)
  8. Add Grove Avocado Oil and mix the ingredients gently together
  9. Once the mix is consistent add enough oil so the level is just about the mix
  10. Cover let sit in the fridge or put contents into glass jars and refrigerate


Note* the taste will improve over time so if you are intending to serve to guests make a day in advance. Keeps beautifully in the fridge for a long time although you find it gets eaten long before hand.

This Pesto keeps well due to the high level of Vitamin E in the Grove Avocado oil which protects the food from oxidizing and going off. Wonderful natural preservative

Serving suggestions:

  1. On Toast (Whole meal is best)
  2. Mixed in salads (with parmesan cheese yum!)
  3. Mix a table spoon into freshly cooked pasta, makes a wonderful vegetarian dish
  4. Added to soups
  5. Great condiment on pan fried or steamed fish


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