50 g (2 oz) fresh parsley
2 cloves garlic
50 g (2 oz) pine kernels
50 g (2 oz) Parmesan cheese
salt and freshly ground pepper
10 g (2 tsp) dried basil
150 ml (1/4 pt) olive oil
2 cloves garlic
50 g (2 oz) pine kernels
50 g (2 oz) Parmesan cheese
salt and freshly ground pepper
10 g (2 tsp) dried basil
150 ml (1/4 pt) olive oil
method
1. Chop the parsley finely in a blender or with a sharp knife if making by hand.
2. Add the garlic crushed to the blender and process for a few seconds.
3. Gradually add the other ingredients through the top of the machine while it is running.
4. When the mixture is pureed add a little olive oil at a time.
5. Add the dried basil when half the oil has been added. Continue adding oil until a thick creamy mixture is made.
2. Add the garlic crushed to the blender and process for a few seconds.
3. Gradually add the other ingredients through the top of the machine while it is running.
4. When the mixture is pureed add a little olive oil at a time.
5. Add the dried basil when half the oil has been added. Continue adding oil until a thick creamy mixture is made.
serving amount
makes approx. 300 ml (1/2 pt)
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