A little homemade pesto sauce goes a long way. Toss this sauce into piping hot pasta just before eating. Store any leftover pesto in a screwtop jar in the refrigerator (cover the surface of the pesto with a little extra olive oil).
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2 garlic cloves, peeled
30g pine nuts
45g freshly grated Parmesan cheese
1 medium bunch fresh basil
75ml extra virgin olive oil
Directions Prep:10min › Ready in:10min
Place the garlic in a food processor or blender. Add the pine nuts and Parmesan cheese, and process until the ingredients are finely chopped and thoroughly combined.
Add the basil, including all the soft stalks. Process until the basil is chopped and the mixture begins to clump together.
Add the olive oil and process until combined. The sauce should have a fine, slightly grainy texture. Serve with pasta.