Pesto

Pesto

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

This famous Italian sauce from Genoa is excellent with pasta in summer, when fresh basil is available.

Ingredients

Quantity Ingredient
2-3 garlic cloves, chopped
4-6 tablespoons finely chopped basil
4 tablespoons chopped parsley
1 tablespoon pine nuts or chopped walnuts
1/2 cup grated parmesan cheese
1 cup olive oil
freshly ground pepper
500g pasta
30g butter
extra grated parmesan cheese

Method

  1. Using a mortar and pestle, pound the garlic, basil, parsley, pine nuts and Parmesan until smooth. Gradually add the oil, beating between additions. Add enough oil, beating all the time, until the sauce is thick and smooth. Season with the pepper.
  2. To serve pesto, cook the pasta as directed on the manufacturer’s packet. Drain and return to pan. Spoon the sauce over and add the 30 g butter. Toss well over a gentle heat until deliciously fragrant and serve with extra Parmesan.

Note:

  • this sauce may be made in a blender or food processor fitted with a steel blade, and can be stored in the refrigerator in a jar.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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