Pesto recipe
information
Although Pesto is traditionally served as a sauce for pasta, it goes well with cold meats, grilled or broiled fish, in soups or on salads with a little extra oil and a dash of lemon juice. You can buy Pesto but if you can lay your hands on a plentiful supply of fresh basil it really is worth making your own.
ingredients
75 g (3 oz) fresh basil leaves, finely chopped
30 g (2 tbsp) pine kernels
50 g (2 oz) Parmesan cheese, finely grated, or half Parmesan and half sardo cheese
3 cloves of garlic, finely chopped
90 ml (6 tbsp) olive oil
30 g (2 tbsp) pine kernels
50 g (2 oz) Parmesan cheese, finely grated, or half Parmesan and half sardo cheese
3 cloves of garlic, finely chopped
90 ml (6 tbsp) olive oil
method
1. Combine the basil, pine kernels, cheese and garlic in a blender, and reduce to a thick, green, aromatic paste.
2. Add a little oil, a little at a time, until well incorporated.
2. Add a little oil, a little at a time, until well incorporated.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
