My Take On Food
Thursday, 2 December 2010
Recipe: Basil and Pine Nut Pesto
This is another simple pesto recipe for a quick pasta dish. It can be stored for several weeks in the fridge.
large handful of fresh basil, finely chopped
1 tbsp pine nuts, finely chopped, you can toast them first if you wish
1/2 cup grated Parmesan cheese
1/2 tsp of both salt and pepper
1 cup olive oil
Add all the ingredients except the olive oil into a large jar and mix together well.
Add the olive oil, seal the jar and shake well. Add more olive oil if needed, the dry ingredients should just be submerged in the oil.
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