Fresh Pesto Sauce2015-09-07
- Yield : 250ml
- Servings : 3 Adults with Pasta
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
Like anything “Homemade” it’s usually 100% tastier and this is no exception. Try it once and I promise you, you’ll never buy a jar again.
Suggestion: Fold this into to your favourite pasta and serve warm…
Use a pestle & mortar or just use a food processor…and this is definitely a “taste as you go” too see how you like it – you may prefer no lemon or more/less basil/oil/parmesan…
- 80g Fresh Basil Leaves (a good bunch)
- 50g Toasted Pine Nuts
- 50g Freshly Grated Parmasen
- 3 tbsp Extra Vigin Olive oil
- 1 Clove Garlic
- Squeeze ½ Lemon
- Salt & Black Pepper to taste
Gently toast the pine nuts in a dry frying pan - Be careful not to burn!
In a pestle & mortar add the clove of garlic and a little salt and bash to a paste. Then add the nuts & basil leaves and continue to pound into a course paste.
Now add the olive oil & parmesan and continue to stir/bash until smooth.
Add the squeeze of lemon and test for seasoning...This will store in your fridge for a couple of days (If you don't use it in one sitting!)
Or toast the nuts and then add all the ingredients to a food processor and blitz to a smooth paste. Then season with the lemon, salt & pepper.