Celebrity
Recipes
from
National Vegetarian Week, 18-25 May, 1996
This
sauce is best served with pasta but is also delicious
mixed with beans and tomatoes as a salad or spread over
sliced aubergines and grilled. Makes a tasty alternative
to garlic bread.
275ml
/ ½pint olive oil
2
cloves garlic
60g
/ ½ cup fresh basil
5ml
/ 1tsp salt
¼tsp
freshly ground black pepper
30ml
/ 2tbsp pine nuts
125g
/ 1 cup fresh parsley
1. Place
the olive oil, garlic and fresh basil in a blender and mix
at high speed.
Leave to settle for 15 minutes,
2. Add the salt, Pepper and pine-nuts and
mix at low speed.
3. Add the parsley and some freshly grated
vegetarian parmesan cheese to the desired texture and taste.
4. Serve Pesto tossed with new potatoes.
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