Pesto
Created by sean, Tuesday, 04 April 2006
Description
Classic and infinitely variable past sauce.
Ingredients
At a glance
Cuisine
Type
Preparation Time
Cooking Time
Budget
Seasonality
Makes
Enough for 6
- 100ml olive oil
- large bunch of basil
- 3 cloves of garlic
- 3 tbsp pine kernels, toasted lightly
- 3 tbsp grated parmesan
Method/steps
- Put the basil, garlic, pine kernels and a little S&P into a food processor/liquidiser.
- Work to a paste.
- Add enough olive oil to get a loose puree.
- Pour into a bowl and stir in the parmesan.
- DON'T put the cheese in the processor or you end up with something akin to wallpaper paste.
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