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