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Pesto Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is my version of green pesto, I sometimes find that the garlic element in home made pesto can be rather harsh so I like to roast off my garlic cloves to give a lovely mellow garlic-y falavour. Also many people use parmesan cheese, but I tend to favour pecorino purely out of personal taste, but parmesan will work just as well. I find this sauce is best made in a good heavy pestle and mortar (granite for example), it can be very hard work otherwise. If this is a problem simply combine your ingredients in a food processor.

This is my version of green pesto, I sometimes find that the garlic element in home made pesto can be rather harsh so I like to roast off my garlic cloves to give a lovely mellow garlic-y falavour. Also many people use parmesan cheese, but I tend to favour pecorino purely out of personal taste, but parmesan will work just as well. I find this sauce is best made in a good heavy pestle and mortar (granite for example), it can be very hard work otherwise. If this is a problem simply combine your ingredients in a food processor.

Ingredients

Serves: 4-6

Metric Cups
  • 1 bunch fresh basil (a large bunch)
  • 5 cloves garlic
  • 3 tablespoons pinenuts
  • 125 grams pecorino cheese
  • olive oil
  • salt (to season)
  • 1 bunch fresh basil (a large bunch)
  • 5 cloves garlic
  • 3 tablespoons pinenuts
  • 4 ounces pecorino cheese
  • olive oil
  • salt (to season)

Method

Pesto Sauce is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Roast the garlic cloves skins on in a hot oven with a little olive oil until the garlic inside is soft and sticky. This usually takes about 10-15 minutes depending on the oven.
  • In a dry frying pan place the pine nuts and lightly toast over a medium heat, gently tossing them about. The toasting process happens fairly quickly so you must watch the pine nuts like a hawk to avoid burning them.
  • Squeeze in the roasted garlic flesh into a heavy weight pestle and mortar and grind to a paste. Then tear in the basil leaves and bash and grind until thoroughly broken down and an almost paste like consistency.
  • Pour a good glug of olive oil into the mixture and combine. Add the pecorino and bash into the mixture until thoroughly combined.
  • Add the pine nuts. Add more olive oil if you need to slacken the sauce.
  • Serve tossed through freshly cooked pasta. Note- If you are not keen on the idea of whole pine nuts, these can be bashed in just before the cheese is added.
  • Roast the garlic cloves skins on in a hot oven with a little olive oil until the garlic inside is soft and sticky. This usually takes about 10-15 minutes depending on the oven.
  • In a dry frying pan place the pine nuts and lightly toast over a medium heat, gently tossing them about. The toasting process happens fairly quickly so you must watch the pine nuts like a hawk to avoid burning them.
  • Squeeze in the roasted garlic flesh into a heavy weight pestle and mortar and grind to a paste. Then tear in the basil leaves and bash and grind until thoroughly broken down and an almost paste like consistency.
  • Pour a good glug of olive oil into the mixture and combine. Add the pecorino and bash into the mixture until thoroughly combined.
  • Add the pine nuts. Add more olive oil if you need to slacken the sauce.
  • Serve tossed through freshly cooked pasta. Note- If you are not keen on the idea of whole pine nuts, these can be bashed in just before the cheese is added.
  • Tell us what you think