Pesto

Pesto

By
From
Alimentari
Makes
500 ml
Photographer
Lauren Bamford

Ingredients

Quantity Ingredient
200g parsley leaves
300g basil leaves
1/2 teaspoon sea salt
150ml extra-virgin olive oil
125g pine nuts, lightly toasted
4 garlic cloves
1/2 teaspoon freshly ground black pepper
150g parmesan cheese, grated

Method

  1. In a food processor, blend the parsley, basil, salt and a little of the oil until a paste forms.
  2. Add the pine nuts, garlic and pepper and pulse until blended well.
  3. With the food processor running, drizzle in the remaining olive oil and keep blending until smooth. Pulse in the parmesan.
  4. Check the seasoning and adjust if necessary.
  5. This pesto will keep in an airtight container in the fridge for up to 2 weeks.
Tags:
alimentari
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