Cookbooks created for you, by you

2012-12-07
basil-pesto

Basil Pesto

Ingredients

  • 50 gms fresh basil leaves
  • 1 large clove garlic, crushed
  • 1 tbl pinenut kernels
  • 6 tbls olive oil
  • Salt and pepper
  • 25 gms parmesan cheese
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  • Makes : 2 small jars
  • Prep Time : 20 mins

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Method

  • Put the basil, garlic, pinenut kernels, olive oil, salt and pepper into a food processor and pulse / chop until you have a smooth purée.
  • Transfer into a bowl and stir in the grated parmesan cheese.
  • You can store in the fridge for up to a week or place into small containers and freeze.
My mum is an amazing gardener and she always has an abundance of basil at the end of summer, and we always made this lovely basil pesto before the frost caught hold of the basil.
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