Pesto

Pesto

By
From
Pasta
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
80g fresh basil leaves, without stalks
50g pine kernels
3 garlic cloves, peeled and coarsely chopped
A pinch coarse sea salt
120ml olive oil, or as required
50g parmesan, freshly grated

Method

  1. Mix the basil leaves, pine kernels, garlic and salt together in a mortar, and grind together with the pestle until you have a smooth paste. Add the olive oil and Parmesan and possibly 2 tbsp of the pasta cooking water if the mixture looks too dry. You want a semi-liquid texture.
Tags:
Antonio
Carluccio
pasta
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