Jam and Preserve Recipes
Pesto
This pesto is one of the best things I have ever made and elevates even simple pasta to a delicious meal
Ingredients
Basil, fresh
3 oz
80 g
Parmesan Cheese
2 oz
45 g
Pinenuts
2 oz
45 g
Garlic Clove,
finely chopped
finely chopped
1 each
Olive Oil
5 tbsp
1 pinch
Black Pepper,
freshly ground
freshly ground
1 pinch
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Method
Chop the Basil using the stems as well if they are tender and soft- Place in a goblet processor, add the pinenuts and the peeled and roughly chopped garlic
- Twist in some freshly ground black pepper and blitz the contents briefly
Add the oil through the top of the processor with the motor running and finally add the parmesan cheese right at the end
Check the seasoning and add some sea salt if needed, if the consistency is too thick add a little more oil, or cheese if it is too runny- Store covered in the refrigerator and add it to absolutely everything - sandwiches, jacket potatoes, pasta, soups, roast chicken - there aren't any rules!
How long will it take to make?
Preparation time:
10 mins
Total time:
10 mins
Soaking overnight
not included in total time
How much?
225g or 8oz approximately
Look after it
store covered, in the refrigerator, for up to three weeks
