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