Not a very original recipe this one, but definitely one of my all-time favorites. I usually keep some of this pesto sauce in my freezer to use in a quick savoury pasta dish when I’m low on time (or cooking motivation).
If you’re feeling creative you can always experiment with different kinds of greens and/or nuts (I’ve tried subtituting pine nuts and basil for pistachios and rocket myself, which turned out very nice).
Ingredients
35 g fresh basil leaves
1 garlic clove
20 g pine nuts
50 g grated parmesan
3-4 tablespoons olive oil extra vergine
salt to taste (optional)
salt to taste (optional)
Method
Process basil leaves, pine nuts, parmesan and garlic in food
processor until finely ground (stopping half way to scrape down sides if necessary).
Add oil one tablespoon at a time until pesto reaches desired
consistency.
Can be stored for about 5 days in the fridge or longer in the freezer.
Can be stored for about 5 days in the fridge or longer in the freezer.
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