How to make Basil Pesto

Basil Pesto

 

 



 

 Recipe

1 bunch fresh basil
1/3 cup pinenuts, lightly toasted
1/4 cup parmesan cheese, grated finely
1/3 cup olive oil, extra virgin
2 cloves garlic
salt to taste
1 tablspn extra olive oil

Method

Place all ingredients, except olive oil into a food processor and pulse until well combined, slowly add olive oil and pulse to combine.  Place in a jar (to keep refridgerated) or into a serving bowl, pour over extra olive oil.  Will keep refridgerated for a week or so.  After a couple of hours it will look darker on top, stir gently before eating or serving.


Pesto with Agnolotti