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Recipe By Jaxters

Ref: 996
Heading: Sauces Dressings & Dips
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 8
Change no of portions required to :

Ingredients & Prep

   80 ml  Extra virgin olive oil
   50 g  Fresh Basil leaves
   50 g  Pine nuts
   40 g  Parmesan cheese finely grated
   1 tbsp  Lemon juice
   1 Garlic clove chopped
   1 pinch  Salt


  Step 1
Make the pesto, first heat a dry frying pan over a med heat & dry toast pine nut until light brown toss pan all the time, put basil, garlic, olive oil, roasted pine nuts, lemon juice & salt into a food processor & blitz to a course paste, tip out into a bowl, then add grated parmesan & mix in, set aside.

Suggestion & Tips

Good mixed into pasta. Will keep for 3 days in the fridge or freeze.
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