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[makes approximately 700g]

250g raw cashews or maxadamias
200g Reggiano parmesan, finely grated
200g basil leaves – approximately 3 large bunches
80g peeled weight garlic
50 to100ml extra virgin olive oil
5g freshly ground black pepper
5g Malden sea salt

Pre heat the oven to 160°C
Put the nuts onto the tray and toast them in the oven until they start to colour, allow them to cool completely, put them into a freezer bag and lightly crush them.

Taking great care not to bruise the leaves pluck the basil. Process the garlic with the chopping blade, scraping the sides down a couple of times to get it as fine as possible. With the motor running feed the leaves down the feed tube, scrape the sides down and process until fine. With the motor running, add the nuts and parmesan down the feed tube and process until fine. Scrape the sides down, then again with the motor running add sufficient extra virgin olive oil down the feed tube to moisten the pesto. Season to taste, giving the pesto a generous bite of pepper and mixing well.

Properly stored pesto does not need to be refrigerated until it is opened. It is best stored in a cool dark place. ALWAYS have very clean hands and use food service gloves when packing anything for lone–term storage.

  • in cold sterilised jars covered with a layer of oil
  • pack into cold take–away containers that have been sterilised in the microwave Scrape the pesto into take–away containers cover the pesto with a contact sheet of Freezer-go-Between, cover with the lid and vac. Using small containers makes sense
  • once opened
    pack anything not used under a thin layer or oil of contact cover to prevent discolouration.

    note this is a very firm pesto but it keeps it’s colour better and EV can be added according to the dish you are using it with.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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unless otherwise stated
copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.