Pesto

This pesto is one of the best things I have ever made and elevates even simple pasta to a delicious meal

Ingredients

Basil, fresh
3 oz
80 g
Parmesan Cheese
2 oz
45 g
Pinenuts
2 oz
45 g
Garlic Clove , finely chopped
1 each
Olive Oil
5 tbsp
Sea Salt
1 pinch
Black Pepper , freshly ground
1 pinch

Method

Chop the Basil using the stems as well if they are tender and soft
Chop the Basil using the stems as well if they are tender and soft
Place in a goblet processor, add the pinenuts and the peeled and roughly chopped garlic Twist in some freshly ground black pepper and blitz the contents briefly
Add the oil through the top of the processor with the motor running and finally add the parmesan cheese right at the end
Add the oil through the top of the processor with the motor running and finally add the parmesan cheese right at the end
Check the seasoning and add some sea salt if needed, if the consistency is too thick add a little more oil, or cheese if it is too runny
Check the seasoning and add some sea salt if needed, if the consistency is too thick add a little more oil, or cheese if it is too runny
Store covered in the refrigerator and add it to absolutely everything - sandwiches, jacket potatoes, pasta, soups, roast chicken - there aren't any rules!

How long will it take to make?

Preparation time:
Total time:

How much?

225g or 8oz approximately

Look after it

store covered, in the refrigerator, for up to three weeks
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Basil, fresh

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Nutrition facts: 0 Calories