This pesto is one of the best things I have ever made and elevates even simple pasta to a delicious meal
, finely chopped
, freshly ground
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
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?
225g or 8oz approximately
Look after it
store covered, in the refrigerator, for up to three weeks
Rosie's Ingredient Calculator
Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match
Seasonal Treats recipe published by Rosemary Jameson