Pesto Recipe

2 cups tightly packed fresh basil leaves

Pinch of salt

2 cloves garlic, chopped

3 tbsp pine nuts

3 tbsp olive oil

4 tbsp grated parmesan cheese

Put all the ingredients in a food processor and mix until blended.  Cover the surface with plastic food wrap (to stop it discolouring) and set aside until required.

 

 

 

Handy Tips

• Italian Pesto is traditionally served stirred through pasta but it is delicious with lots of different dishes.  I often spread it on the base of a pizza or stir some through a soup or casserole for extra flavour.
• Freeze pesto in ice cube trays or other small containers and then transfer to a plastic bag.  Store in the freezer ready to add to your favourite dishes.
• If you don’t have enough basil you can add parsley to make up the amount.
• Pesto is the original Italian recipe but you can make a ‘pesto’ with any combination of green herbs and leaves such as spinach.
• You can also substitute the pine nuts with almonds or sunflower seeds.
• You don’t have to use cheese at all or can substitute with e.g. tasty cheese.