The vege garden is starting to produce the goods now, so this morning I made a litre of Basil Pesto and about half a litre of Coriander Pesto. Put it into ice cube trays (25ml per) and into the freezer. When they're frozen I'll vac pack them into bags for ready access.
The Coriander keeps for a week or so once defrosted, and so could really be in my usual 200ml jars, but Basil starts to oxidise almost immediately - hence the smaller 25ml quantities needed to use as required.
https://www.woodworkforums.com/attach...7&d=1487291917
There a dozens more of each plant coming along so I should be able to make a year's supply, which is the goal.
Next Coriander:
https://www.woodworkforums.com/attach...1&d=1487291581
Next Basil (2-3 weeks?), and a bed of seeds not germinated yet:
https://www.woodworkforums.com/attach...2&d=1487291590
https://www.woodworkforums.com/attach...3&d=1487291599
I had to go up to the Green Grocer to get some limes and saw that they had Basil plants selling in pots for $3, and the bunches (tiny - 100 grams including stalks) were $4 each still, even though the season is peaking. That means I pulled up about $30 of Basil and $20 of Coriander.
The recipe that I use is as follows:
500-600 grams of Basil or Coriander (free, more or less)
25g Garlic ($1?)
180g Parmesan (best quality) ($6)
160g Cashews (Pine nuts are out of control expensive at $70/kg!) ($3)
150ml fresh squeezed Lime Juice ($2)
Extra Virgin Olive Oil to suit (maybe 150mls). ($1?)
So $13 for a litre is pretty good. Not sure what the Supermarket cost would be, but I imagine around $30-40 per litre, and the ingredients wouldn't be as good quality, and certainly not as fresh.
Everything except the oil into the food processor, and then pour in enough oil gradually to make the right consistency. Easy as anything.
If you've never tried Coriander Pesto then I highly recommend it. :2tsup: