It’s very early for Hazel Nuts this year. But what falls gets eaten here!
Ingredients:-
Hazel Nuts
Olive or Rice Husk Oil
Fresh Basil
White Wine Vinegar
Salt
Method:-
(1) Put the nuts in the oven at 200C and roast for 10 minutes. This stops the Pesto going moldy.
(2) Allow to cool and then batter with a rolling pin the get the nuts out of the shells. Do not hit your thumb, it hurts!
(3) In a blender add all the ingredients and wuzz until it’s reasonably fine grained.
I like Pesto with a bit of bite so I didn’t wuzz it up as much as some folk might like.
Sue’s daughter Claire bought her a Cheese making kit for Mothers Day. As we were plunged into Lock Down and we love messing about in the kitchen this turned out to be the best gift possible. Or first completed Cheese was the cornerstone of last nights meal and it was really good.
Our only alteration next time we do this recipe will be to use slightly less Salt in the drying stage and just give it a bit more time.
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