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PESTO

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Serves: 4

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  • Gluten Free
  • Vegetarian
What does this mean?

I think the balance of ingredients in pesto is dependent on taste. It can be handy to have a basic guide before altering it to suit yourself though. This is what I use, and I love it, sometimes I heap the tablespoons of pine nuts, depending on my mood. Aussie tablespoons are 20ml rather than 15ml. Also yummo on potato gnocchi, lamb and grilled eggplant. Any unused pesto can be stored in the fridge with a layer of oil covering. Thanks to Stephanie Alexander.

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Ingredients

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  • 250 ml basil leaves (well-packed)
  • 125 ml extra virgin olive oil
  • 3 tablespoons pinenuts (lightly toasted)
  • 2 cloves garlic (crushed)
  • salt
  • 60 grams Parmesan cheese (finely grated)

Method

  1. Use either a food processor or mortar and pestle to combine all ingredients except Parmesan.
  2. Stir through cheese when combined as you'd like smooth or coarse.
  3. Don't forget to save a few spoons of pasta water to help it combine.

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