Pesto Genovese

20 Jan

PestoNot many people dislike pesto, but I have a friend who does. This recipe, though, she loves.


  • 50g basil leaves
  • 1 garlic clove
  • 50g pine nuts, lightly toasted
  • 125ml extra virgin olive oil
  • 25g grated parmesan

Put the basil leaves into a mortar and bash them witht he pestle until they become a pulp. Add the garlic and nuts and bash repeatedly. Using a metal spoon, stir in the olive oil, followed by the cheese. Add salt if necessary, but bear in mind that Parmesan is salty.

To store pesto, pour into a sterile jar and top with a bit of olive oil to seal. It will last up to three weeks in the refrigerator.

Note! Never heat pesto, simply stir into a hot drained pasta.



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