|
|
Basil Pesto
Ingredients:
-
2 cups of
firmly packed basil leaves.
-
2 cloves of
garlic, quartered.
-
1/3 cup of
roasted pine nuts.
-
1/2 cup of
grated parmesan.
-
3/4 cup of
olive oil.
-
Pinch of sea
salt.
Method:
-
Wash & dry the
basil leaves.
-
Place the pine
nuts on a baking tray & toast in the oven on
low for 5-10 minutes, until just golden.
-
Place basil,
garlic, pine nuts, salt & parmesan in a
blender & blend.
-
With the motor
running, slowly add the olive oil. Process
until smooth.
-
To store,
place in a screw top jar, cover with a thin
layer of olive oil. It will keep up to 7
days.
|
|
