Pesto

pesto

Serves 4
Prep Time 10 mins
Ingredients

  • 25g/1oz Fresh basil
  • 150ml/5fl oz Extra virgin olive oil
  • 25g/1oz Pine nuts, lightly toasted (optional)
  • 1 Clove garlic, finely chopped
  • 50g/1¾oz Parmesan cheese, finely grated
  • Sea salt and black pepper

Method

  • Using a food processor, blend to a paste the basil, oil, nuts and garlic
  • Transfer to a 1pint/20fl oz bowl
  • Stir in the parmesan and season well
  • Cover with a film of olive oil
  • Ready to serve (see cooks tips)

Cook's tips

  • Keep in an air tight container and store in the fridge for up to a week

Equipment

  • Food Processor
  • 1 Pint/20fl oz bowl

Shopping List

  • 25g/1oz Fresh basil
  • Extra virgin olive oil
  • 25g/1oz Pine nuts
  • 1 clove garlic
  • 50g/1¾oz Parmesan cheese
  • Sea salt, black pepper
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{ 1 comment… read it below or add one }

Kim March 3, 2009 at 2:37 pm

Hay ya!! I had to follow your link over here too, of course! I have never made it, but ONCE had some really good stuff, if you use this on Foodie1′s shrimp appetizers, i KNOW it would be sooo delish!

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