Today has truly been a Dozza’s Kitchen Production Line. Whilst making Fig Chutn…

Today has truly been a Dozza’s Kitchen Production Line.
Whilst making Fig Chutney and Fig Jam I thought I would throw in some Basil and Kale Pesto whilst the pots are bubbling. πŸ’ƒπŸ’ƒπŸ’ƒπŸ’ƒπŸ’ƒπŸ’ƒπŸ’ƒπŸ’ƒπŸ’ƒ
I actually made two different Pestos today this is a Basil and Kale Pesto
Recipe
Bunch of Kale washed and chopped roughly
Basil
Garlic
Roasted Pinenuts
All into a processor, as it’s blitzing add Olive oil than
Into Sterilised Jars.
Now I don’t like to add my Parmesan cheese until I have made my dish. I ❀️ Cheese fresh grated on top or mixed into the dish. 🌿🌿🌿🌿🌿🌿🌿🌿🌿🌿🌿🌿🌿🌿
I keep mine in the fridge and when opened top with little more olive oil each time to help keep it fresh .
It can be stored for several weeks. I only make fresh small batches at a time to use on pasta , vegetables ,toasted sour bread or pizzas .
I don’t put cheese in when first making pesto as it will help to store longer.
I add cheese when making the meal instead. 🌿🌿🌿🌿🌿🌿🌿🌿🌿🌿🌿🌿🌿🌿
@dozzaskitchen .
.
.
.
.

Related posts

8 Thoughts to “Today has truly been a Dozza’s Kitchen Production Line. Whilst making Fig Chutn…”

  1. πŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ˜

  2. Fantastic Dori! That amazing bright colour!πŸ‘Œ

  3. Very interesting using kale as opposed to spinach! πŸ‘πŸ™ŒπŸ˜

  4. Busy girl got skillz.πŸ’―πŸ’―πŸ’šπŸ’š

  5. Beautiful vibrant color! πŸ’šπŸ’š

  6. Gorgeous love the green and this shot πŸ’šπŸ’šπŸ’š

  7. how long can you store after bottling them?

  8. 😍Che meraviglia, complimenti!πŸ‘πŸ‘

Comments are closed.