Pesto
A fresh blend of basil and garlic, pesto will add a blast of summer to any savoury dish. Add generously to sauces, soups and dressings or use as a marinade. If your a baker spoon pesto onto your pizza or fold it into your home-made bread.Amazing!
Ingredients
Ingredients
- 75 g grated Parmigiano Reggiano
- 75 g fresh basil
- 75 g pine nuts
- 4 cloves garlic
- 100 g extra virgin olive oil
- 6 peppermill turns freshly ground black peppercorns
- salt
Instructions
Instructions
- Put everything into your food processor except the salt and blend it into a smooth paste.
- Add salt to taste and blend in
- Your pesto will keep in a sealed jar in the fridge for two weeks or more.
- If you’ve made a big batch you can freeze it. Divide up the pesto in an icecube tray and stick it in the freezer. Use when you need it - one block at a time.
Notes
