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

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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. 💃💃💃💃💃💃💃💃💃
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 .
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