1,5 – 2 decilitres of olive oil
100 grams of mixed hazelnuts, almonds and walnuts
2 large garlic cloves
2 good handfuls of basil leaves
100 grams of grated parmesan
Salt and pepper
I love pesto, I just have to say, and nuts, I’m nuts about nuts. That is why I have combined the two and gone nutty so to say. The result is to put it mildly AWESOME. Ok, that is bragging, but I’m only speaking the truth :)
Making 3nut Pesto
Add the nuts to a food processor/blender and blend until it makes a fine mass. Add basil and peeled garlic cloves, and take for a spin. Add in the oil and the parmesan a little at a time, making sure it is liquid enough to blend proper. Add salt and pepper in the end and scoop into a sterilised jar. Keeps for 1-2 weeks.
Serve on toast, with pasta, or add some to garlic bread.
Tip: Add the pesto to a nice jar and give it away with a bottle of wine, sure to make a friend happy.
1 twig of Rosemary
1 sealable flask/bottle
Making Homemade Rosemary Oil
Rosemary oil might sound fancy, but it is very easily made. You need 1 twig of rosemary, 1 bottle with a lid and olive oil. Stick the twig in the bottle add olive oil, voila rosemary oil. I have had mine in the kitchen for about a month and it is very aromatic.
Tip: Makes for a very nice gift if you add a card with recipe for dressing or focaccia that It could be used for :)
1 vanilla bean
200 grams of sugar
Making Homemade Vanilla Sugar
Cut the vanilla bean in smaller pieces and to a food processor. Pour the sugar in and run until the sugar and vanilla bean makes a fine mix. Sift the mass into a bowl, this way you get rid of the coarse pieces of vanilla. The sifted vanilla sugar is now ready for use and should be added to an airtight container. I put mine in a glass that had been sterilized after a turn in the dishwasher. The sugar can be used for cakes and cookies, or as a sweet addition to a cup of cocoa. It also makes for a nice present, especially if you write a recipe on a little card, suggesting how to use it.
Over time I have improved this version of vanilla sugar by adding my used vanilla pods. They might not look it, but covered in sugar they will help infuse your sugar with splendid vanilla taste. Just cover them with new sugar as you use it up and give the sugar a shake to have it equally dispersed. I have been using sugar from this jar since March 2012, today is 31st of January 2013, so that is how long it lasts.