If you follow my blog your may have already seen my alternative pesto, walnut & kale pesto. Unlike that one, this is the more traditional method of making pesto, with basil and pine nuts. Its a great thing to have lying around in your fridge, just add it to some pasta & away you go. Stay tuned for my next blog post which utilises this pesto to make a great pasta, rocket and bacon salad.
- 50g Parmesan Cheese
- 50g Pine Nut
- 80g Basil
- 150ml Olive Oil
- 2 Garlic Clove
- Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally.
- Put into a food processor with the basil, Parmesan, olive oil and garlic cloves. Process until smooth and season to taste.
- Eat immediately, or transfer to a sterilised container, refrigerate and consume within two weeks.