Classic Pesto
Ingredients
2 packed cups fresh basil
3 cloves garlic, chopped
¾tsp
salt
black pepper to taste
4floz/125ml extra virgin olive oil
1½oz/45g
pine nuts, lightly toasted
3oz/90g grated vegetarian parmesan or pecorino
Method
Place basil leaves, garlic, salt, pepper, olive oil and pine nuts in a food
processor or blender.
Blend
to smooth purée,
transfer to a bowl and add the cheese.
Pesto should never be cooked - it is added to pasta after it is cooked and
drained.
When adding it to enhance flavour in a dish, stir in when cooking is complete,
or at the moment of serving.
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