Basil Pesto

PennyAuthorPenny
00DifficultyBeginner

Rocket or spinach can be used in place of the basil

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Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

 1 -3 garlic cloves - I like a lot of garlic
 Pinch of sea salt
 25g pine nuts
 50g fresh basil leaves
 25g Parmesan cheese
 Juice of ½ lemon
 125ml rape seed or olive oil

1

Put a frying pan on a medium heat

2

Add the pine nuts and lightly toast

3

Grate the Parmesan

4

Put the garlic and a pinch of sea salt in a processor and pulse,

5

Add the pine nuts and pulse again until roughly chopped

6

Add the basil and pulse carefully until it is well mixed but still very textured. Turn into a bowl and stir in the grated Parmesan and lemon juice.

7

Pour in the olive oil, mixing to a juicy paste.

8

Season to taste.

Category,

Ingredients

 1 -3 garlic cloves - I like a lot of garlic
 Pinch of sea salt
 25g pine nuts
 50g fresh basil leaves
 25g Parmesan cheese
 Juice of ½ lemon
 125ml rape seed or olive oil

Directions

1

Put a frying pan on a medium heat

2

Add the pine nuts and lightly toast

3

Grate the Parmesan

4

Put the garlic and a pinch of sea salt in a processor and pulse,

5

Add the pine nuts and pulse again until roughly chopped

6

Add the basil and pulse carefully until it is well mixed but still very textured. Turn into a bowl and stir in the grated Parmesan and lemon juice.

7

Pour in the olive oil, mixing to a juicy paste.

8

Season to taste.

Basil Pesto

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