Pesto

Pinch out around 40g of basil leaves and grind (adding a handful at a time makes this much easier) in a pestle and mortar with half a teaspoon of sea salt. Add a clove or two of chopped garlic and 25g of lightly toasted pine nuts. Grind again. Gradually add 50g grated Parmesan cheese and continue to work the ingredients to a pulp.

Slowly incorporate 5-6 tablespoons olive oil, stirring until you have a thick green sauce. Store in a sterilized airtight jar. Keeps well in the fridge.

*This recipe is adapted from Antonio Carluccio’s Passion for pasta.

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