Wednesday, October 5, 2011

Basil Pesto

45g (1/4 cup) pine nuts, lightly toasted
1 1/2 cups fresh basil leaves
2 small garlic cloves, halved
60g (3/4 cup) shredded parmesan
5 tbs olive oil

Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.

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