Ingredients of Recipe for Pesto Sauce
25g/1oz fresh basil leaves, weighed without stalks
1 clove garlic, peeled
30ml/2 tbsp pine nuts
100ml (3fl oz) olive oil
25g/1oz freshly grated Parmesan cheese
Salt and freshly ground black pepper
Method of Recipe for Pesto Sauce
1. Grate the parmesan using the food processor with rasping plate, then transfer to another bowl. Place the basil leaves, garlic and pine nuts into the food processor and chop. Add the olive oil and blend until well chopped and creamy, using maximum speed.
2. Add the Parmesan cheese and seasoning and briefly process to combine. Transfer to a screw topped jar if not using immediately. It is best used the same day, because the colour fades on keeping. It can however be kept in the fridge for up to 5 days. Serve with pasta, soups, fish or chicken.
