Pesto
Nick Tresidder
Pesto
2 packed cups basil leaves 2 large cloves garlic, crushed ¾ cup good-quality olive oil ¼ cup grated parmesan ½ tsp salt ground black pepper ¼ cup toasted pine nuts or walnuts (optional)
© Annabel Langbein Media
http://www.annabel-langbein.com/recipes/pesto/47
- Prep time:
- 10 min
- Cook time:
- Nil
- Makes:
- 1½ cups
- 2 packed cups basil leaves
- 2 large cloves garlic, crushed
- ¾ cup good-quality olive oil
- ¼ cup grated parmesan
- ½ tsp salt
- ground black pepper
- ¼ cup toasted pine nuts or walnuts (optional)
Purée all ingredients together in a food processor until smooth. Or pound with a mortar and pestle, adding oil once the mixture forms a fine paste.
Store in the fridge for up to 2 weeks or freeze in small containers.
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