Monday, June 17, 2013

Classic Pesto

    1/2 cup roasted pine nuts
    4 cups fresh basil leaves 
    1/2 cup finely grated Parmesan cheese
    1 garlic clove
    1/2 cup extra virgin olive oil
    Sea salt and black pepper

    Combine all the ingredients in a blender and blend until smooth. Add more olive oil if pesto is too dry. Season with sea salt and black pepper.

    To store, pour into an airtight container and press cling wrap directly on top of the pesto to prevent it from oxidizing. It will keep for up to five days in the refrigerator.


    Beverley said...

    nothing better than homemade pesto xoox

    Mia said...


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