Classic Green Pesto
Serves 4
Preparation time: 5 minutes
Cooking time: 2 minutes
120ml (1/4pt) Filippo Berio Extra Virgin Olive Oil
25g (1oz) pine nuts
1 garlic clove, halved
40g (11/2oz) basil leaves
50g (2oz) freshly grated Parmesan cheese
Method:
- Put the pine nuts into a frying pan and cook for 1 to 2 minutes, stirring until golden.
- Place the pine nuts in a food processor together with all the other ingredients, except the cheese. Blend slowly until thick but not too smooth.
- Stir in the Parmesan cheese. Season to taste. Serve tossed into fresh cooked pasta. Can be stored in a screw-top jar in the fridge for up to 1 week.
Variations & tips:
If you want to keep the pesto for longer than a week, don't add the cheese while you are making it, add it
when you come to use the sauce. Make sure any herbs you use are dry before using them.
Use pecorino cheese instead of parmesan for a different flavor. Add some sundried tomatoes to the pesto
for a fruitier flavor(150g ish). Try the pesto using rocket instead of basil or with roasted peppers
(300g if in the jar or about 6/7 fresh peppers to be roasted).
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