Pesto

Name: Pesto
Prep time: 30 min
Cook time: 10 min
Ingredients: 125g/4½oz pine nuts; 125g/4½oz Parmesan (or a similar vegetarian hard cheese), grated; 1 large bunch fresh basil leaves; 1 clove garlic, crushed with the flat side of a knife; 200ml/7fl oz extra virgin olive oil; salt and freshly ground black pepper; squeeze lemon juice

4.2

(20)

www.bbc.co.uk

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Prep Time: 30 minutes

Cook Time: 10 minutes

Servings: 4

Cost: $7.46 /serving

Author : William Leigh

quick heavenly herbs home cooked convenience

Ingredients

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125 grams/4½oz pine nuts125 grams/4½oz Parmesan (or a similar vegetarian hard cheese), grated1 large bunch fresh basil leaves1 clove garlic, crushed with the flat side of a knife200 milliliters/7fl oz extra virgin olive oilsalt and freshly ground black peppersqueeze lemon juice

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Instructions

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Step 1

Heat a dry frying pan over a medium heat. Add the pine nuts and toast them for a few minutes until browned and fragrant.

Step 2

Place the parmesan chunks in a food processor and add the basil leaves, garlic, toasted pine nuts and olive oil. Season to taste with salt and freshly ground black pepper.

Step 3

Blend for a few seconds until it begins to come together and is smooth.

Step 4

Taste the pesto for seasoning, and add a squeeze of lemon juice if you like.

Step 5

If not using straight away, you can store the pesto in a jar and will keep for a week in the fridge. Or you can put it into ice-cube trays and freeze.