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Jamie Oliver
Pesto
James Trevor Oliver, MBE (born May 27, 1975), better known as Jamie Oliver and The Naked Chef, is an English celebrity chef. He is well known for his use of organic food and for his recent work in changing eating habits in British schools....more.

I’ve haven’t try pesto in my life. I don’t even know what it is? All I knew was I need this recipe to add into my tuna salad (Not-Your-Mama's Tuna Salad) that I was preparing at the same day. I know it is not easy to find pesto in my local store because traditionally Malaysians don't not fancy pastas or salads….so I had to make one myself.

When I saw this recipe I thought it would be quite easy to make. However, it uses pine nuts which again isn't readily available in my local store, argh…! Anyway I substitute it with pistachio nuts. I read that pesto have many use in all types of dishes. Although I’ve never try the original pesto but this version does have a pleasant flavor. I can certainly add this recipe to my tuna salad. And I was right, it truly perfected my tuna salad recipe.

Later on I used the leftover pesto to make some tomato salad, it just shows how versatile this dish is.

 
   

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Instructions  
Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add a bit more garlic if you like, but I usually stick to 1/2 a clove.
Add the pine nuts to the mixture and pound again.
Turn out into a bowl and add half the parmesan. Stir gently and add olive oil - you need just enough to bind the sauce and get it to an oozy consistency.
Season to taste, then add most of the remaining cheese.
Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency.

You may like to add a squeeze of lemon juice at the end to give it a little twang, but it's not essential. Try it with and without and see which you prefer.

Source : Jamie Oliver "Jamie's Dinners"







Recipe

- 1/2 a clove of garlic, chopped
- sea salt and freshly ground black pepper
- 3 good handfuls of fresh basil, leaves picked and chopped
- a handful of pine nuts, very lightly toasted
- a good handful of freshly grated Parmesan Cheese
- extra virgin olive oil

optional: a small squeeze of lemon juice

SERVES : 4

   
   

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