Pesto alla genovese
Prep
15m
makes
300ml
Ingredients (6)
- 1 large bunch basil, leaves picked
- 3 tablespoons pine nuts, toasted
- 2 garlic cloves
- 2/3 cup (50g) freshly grated parmesan
- 2/3 cup (50g) grated Pecorino Romano (see note)
- 150-200ml olive oil, plus extra to drizzle
Method
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1.Place basil, nuts, garlic and cheeses in a food processor. Pulse to combine, then gradually add enough oil through the feed tube until you have a luscious green sauce. Transfer to a jar, cover with a thin layer of oil and seal. Keep in the fridge for up to 1 week. The pesto will darken, but the flavour won't be affected. Stir well before using to toss with pasta, drizzle over soups and grilled meats, or add to dressings.
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