Ingredients

25 fresh basil leaves
40 g/1½ oz pine nuts
1 clove garlic, crushed (optional)
25 g/1 oz Parmesan cheese, freshly grated
25 g/1 oz pecorino cheese, freshly grated
100ml/3½ fl oz extra-virgin olive oil
salt and pepper
For variety, use other herbs such as parsley or rocket instead of basil. Pesto can be kept in the refrigerator for several days if covered tightly with cling film. It can also be frozen for 3 months.

Instructions

1.Put the basil leaves in a food processor with the pine nuts, garlic if using and a pinch of salt.
2.Process briefly at medium speed. Add the grated cheeses and process again.
3.With the motor running, drizzle the olive oil into the food processor.
4.Process until smooth. Taste and season with salt and pepper.
5.For asparagus, egg dishes, spaghetti or gnocchi.

For variety, use other herbs such as parsley or rocket instead of basil. Pesto can be kept in the refrigerator for several days if covered tightly with cling film. It can also be frozen for 3 months.

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