Saturday, 26 May 2012

Basil pesto


  • 1 1/2 cups firmly-packed basil leaves
  • 1/2 cup pine nuts
  • 2 garlic cloves, roughly chopped
  • 1/2 cup Jingilli Extra Virgin Olive Oil
  • 60g parmesan cheese, finely grated


  1. Place basil, pine nuts and garlic in a food processor. Process (scraping down sides occasionally) until almost smooth.
  2. With the motor running, add oil in a slow and steady stream. Process until all oil is combined.
  3. Transfer pesto to a bowl. Add parmesan. Season with salt and pepper. Stir until well combined.

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